Balsamic-Rosemary Chicken

A very easy dish.  Polenta is also easy to make in the microwave.  Covering the cooking corn meal with wax or parchment paper prevents a “skin” from forming on top of the polenta during the cooking process.

 Balsamic-rosemary chicken

  • 1 pound boneless chicken breasts or thighs, rinsed and patted dry with paper towels
  • Salt and pepper
  • 2 tbsp butter
  • ½ cup dry white wine or champagne (flat is fine)
  • ½ cup balsamic vinegar
  • 2 cloves garlic, minced
  • 2 tbsp rosemary, minced

Season chicken with salt and pepper.  Heat up butter in a large skillet over medium high heat.  Add chicken and brown on both sides (about five minutes per side).    When chicken is brown, add wine, vinegar, garlic and rosemary.  Turn heat to medium low and cover.  Start polenta (below) while chicken is cooking.  Cook for about 15 minutes or until juices run clear when chicken is cut.  Turn chicken once during this process.  Remove chicken pieces to a warmed platter.  Turn heat to high and reduce sauce until it is syrupy and large shiny bubble form.  Strain sauce and pour it over the chicken.

Microwaved polenta

  • 5 cups boiling chicken broth
  • 1 cup polenta or cornmeal
  • 2 tbsp butter
  • ¼ cup grated parmesan cheese
  • Salt and pepper to taste

Put the boiling broth and polenta into a large microwave proof glass bowl.  Cut a piece of wax paper or parchment paper about two inches larger that the diameter of the bowl and press down onto the surface of the polenta mixture.  Microwave for about six minutes.  Remove paper and stir well.  Replace paper and return to the microwave and microwave about six minutes more.  Remove from microwave, discard paper and in butter and cheese, stir until butter and cheese are melted.  Adjust seasoning. 

Serve chicken and polenta with a steamed buttered green vegetable.  Makes 4 servings.

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