Strawberry-Balsamic Chicken with Velvet Polenta

Ingredients

• boneless skinless chicken thighs1 1/2 lb
• olive oil2 tbsp
• shallot, finely chopped1
• garlic, minced2 cloves
• strawberries, hulled and sliced2 cups
• balsamic vinegar3 tbsp
• chicken broth1/2 cup
• fresh thyme1 tsp
• cornmeal or polenta1 cup
• milk2 cups
• parmesan, finely grated1/3 cup
• black pepper1/2 tsp

Method

1. 1Season the chicken lightly with black pepper.
2. 2Heat olive oil in a skillet and brown the chicken on both sides, then remove to a plate.
3. 3In the same skillet, cook the shallot and garlic for 1 minute until fragrant.
4. 4Add the strawberries, balsamic vinegar, broth, and thyme; simmer until the berries soften and the sauce looks glossy.
5. 5Return the chicken to the pan and cook gently until done and coated in the sauce.
6. 6Meanwhile, whisk the polenta into simmering milk and cook until thick and smooth, then stir in parmesan.
7. 7Spoon the polenta into bowls, top with chicken, and finish with the strawberry glaze.

Tips

• Use ripe strawberries for the most natural sweetness and a brighter sauce.
• If the sauce thickens too much, loosen it with a splash of broth before serving.

Nutrition