It's a Keeper: Orange-Balsamic Chicken with Asparagus, Green Beans and Polenta

After I make a meal, I do a quick post with the title, a few notes, and my favorite photo of the completed dish. Sometimes, like today, I open up the draft post and have no memory of the dish until I see the picture. Then I think - holy crap, that was good! Why haven't I made that again!? Such is the case with the recipe for Orange-Balsamic Chicken with Asparagus, Green Beans and Polenta. This was in the 30 minute meals section of Every Day with Rachael Ray.

I just love the old 30 Minute Meals 2 style recipes from Rachael Ray.  That cookbook had not just recipes, but entire menus all together, that could be made in 30 minutes.  It's so nice to not have to think about what sides go with what and how much of each you'll need.  There is nothing crazy or really out there with this recipe, but it has a nice little kick from the orange juice and balsamic that is a bit out of the ordinary.

Here's the recipe with my comments in brackets:

4 pieces skinless, boneless chicken breast
Salt and pepper
2 tablespoons extra-virgin olive oil (EVOO)
1/2 pound thin green beans, ends trimmed
1 small bunch asparagus, trimmed and tops halved on an angle
2 1/2 cups chicken broth, plus more if needed
11/2 cups milk
1 teaspoon grated peel and the juice of 1 orange
1 cup quick-cooking polenta [my store sells this cheap in the bulk bins]
4 tablespoons butter
2 tablespoons flour
2 tablespoons balsamic vinegar

Season the chicken with salt and pepper. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook, turning once, for 12 minutes. Transfer to a plate and cover with foil. Reserve the skillet.

Meanwhile, fill a medium saucepan with enough water to reach a depth of 2 inches; bring to a boil and salt it. Add the green beans and cook for 3 minutes, then add the asparagus and cook for 2 minutes; drain.

In another saucepan, bring 1 1/2 cups chicken broth, the milk and orange peel to a boil. Whisk in the polenta and cook for 2 minutes for a creamy consistency, whisking in a little more broth if needed. Whisk in 2 tablespoons butter and cover to keep warm.

In the reserved skillet, melt the remaining 2 tablespoons butter. Whisk in the flour and cook for 1 minute. Whisk in the vinegar, then the orange juice, then the remaining 1 cup chicken broth; simmer until slightly reduced, 2 to 3 minutes. Stir in any juices from the chicken; season with salt and pepper.

Slice the chicken thinly on an angle. To serve, mound the polenta in shallow bowls or onto plates and top with the asparagus, green beans and chicken. Drizzle the orange-balsamic sauce on top.

No comments:

Post a Comment

Thanks for leaving a comment! Reading comments and responding to them is one of my favorite parts of having a blog, so thanks for contributing.