Chicken with Cherry Tomato Pan Sauce on Fresh Corn and Basil Polenta
- 2 tablespoons unsalted butter, room temperature
- 2 cloves garlic, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- salt and pepper to taste
- 2 tablespoons flour
- 2 chicken breasts, boneless and skinless
- 2 teaspoons olive oil
- 2 cups cherry tomatoes
- 1 tablespoon balsamic vinegar
- 2 tablespoons basil, chopped
- 1 teaspoon chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 4 cups water or broth
- 1/4 teaspoon salt
- 1 cup polenta
- 2 tablespoons butter or oil
- 1/2 cup parmigiano reggiano (parmesan), grated
- 3/4 cup corn, about 1 ear or corn
- 2 tablespoons basil, chopped
- Produce
- Basil (4 tablespoons)
- Cherry tomatoes (2 cups)
- Corn (3/4 cup)
- Garlic (2 cloves)
- Oregano, dried (1/2 teaspoon)
- Oregano, fresh (1 teaspoon)
- Parsley, fresh (1 tablespoon)
- Meat
- Chicken breasts, boneless and skinless (2)
- Canned Goods
- Water or broth (4 cups)
- Condiments
- Balsamic vinegar (1 tablespoon)
- Cooking & Baking
- Butter or oil (2 tablespoons)
- Flour (2 tablespoons)
- Olive oil (2 teaspoons)
- Paprika (1/2 teaspoon)
- Salt (1/4 teaspoon)
- Salt and pepper (1)
- Pasta & Grains
- Polenta (1 cup)
- Dairy
- Butter, unsalted (2 tablespoons)
- Parmigiano reggiano (1/2 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published September 5, 2011 (1 year ago).
18 people saved this recipe.
