Chicken Under a Brick with Polenta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 180 milligrams
- Sodium
- 610 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 2 grams
- Protein
- 57 grams
- Sugar
- 1 grams
- Total: 40 min
- Active: 40 min
Ingredients
4 skinless, boneless chicken breasts (about 8 ounces each)
1/4 cup extra-virgin olive oil
2 cloves garlic, smashed
1 teaspoon minced fresh rosemary
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1/3 cup dry white wine
1 cup low-sodium chicken broth
1 cup quick-cooking polenta
1/3 cup grated parmesan cheese
1 tablespoon unsalted butter
4 cups baby arugula (about 3 ounces)
Directions
- Invert a large cast-iron skillet and wrap the bottom with foil; set aside. Toss the chicken with 1 tablespoon olive oil, the garlic, rosemary, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Let stand 10 minutes.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken and top with the foil-wrapped skillet. Cook until browned on the bottom, 6 to 8 minutes, then flip. Carefully rewrap the skillet with a clean sheet of foil; top the chicken with the skillet. Cook until the chicken is cooked through, about 7 more minutes. Transfer to a cutting board and let rest 5 minutes, then slice.
- Meanwhile, pour the wine into the same nonstick skillet and simmer over medium heat until reduced by three-quarters, 1 to 2 minutes. Add the chicken broth and simmer until reduced to about 1/2 cup, about 3 more minutes.
- Bring 4 cups salted water to a boil in a medium saucepan. Whisk in the polenta. Cook, whisking, until tender, about 5 minutes. Remove from the heat and stir in the cheese and butter until smooth. Season with salt and pepper.
- Toss the arugula with the remaining 1 tablespoon olive oil. Divide the polenta among plates. Top with the chicken, pan sauce and arugula.