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Orange Balsamic Chicken with Asparagus, Green Beans and Polenta
Ingredients- 4 pieces skinless, boneless chicken breast
- 2 tablespoons Maine-ly Drizzle's extra-virgin olive oil (EVOO, Kororeiki, Greek)
- 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
- 1 teaspoon grated peel and the juice of 1 orange
- 1 cup quick-cooking polenta
Directions- 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.
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