Creamy Polenta with Chicken, Caramelized Shallots, Arugula Recipe

Name: Creamy Polenta with Chicken, Caramelized Shallots, Arugula Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 6 cups homemade or store-bought low sodium chicken stock, divided; 12 ounces boneless, skinless, chicken breast (about 2 medium); Kosher salt and freshly ground black pepper; 4 tablespoons olive oil, divided; 8 large shallots, sliced thin (about 3 cups); 1 1/2 cups polenta (see note); 3 tablespoons unsalted butter, cut into cubes; 2 ounces Parmesan cheese, grated; 1/3 cup toasted pine nuts; 4 cups arugula

Notes: Pre-cooked chicken will make this recipe easy. Instant or standard polenta can be substituted in this recipe. See package for timing details. Cooking time may differ depending on your polenta of choice. When cooking polenta, place a lid on top of pot, askew, to prevent polenta from spattering. Once cooked, polenta will begin to thicken as it cools. Serve as close to cooking as possible, or add more liquid to loosen.

Creamy Polenta with Chicken, Caramelized Shallots, Arugula Recipe

Prep 10 mins

Cook 45 mins

Active 60 mins

Total 55 mins

Serves 4 servings

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6 cups homemade or store-bought low sodium chicken stock, divided
12 ounces boneless, skinless, chicken breast (about 2 medium)
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided
8 large shallots, sliced thin (about 3 cups)
1 1/2 cups polenta (see note)
3 tablespoons unsalted butter, cut into cubes
2 ounces Parmesan cheese, grated
1/3 cup toasted pine nuts
4 cups arugula

Slice chicken in half horizontally so that pieces are of equal thickness. Heat 4 cups broth in medium saucepan over medium heat to simmer. Add chicken and reduce heat to bare simmer. Cook until chicken is just cooked through (160°F), about 15 minutes. Transfer chicken to plate (reserve all broth) and shred into bite sized pieces when cool enough to handle. Place chicken in a small bowl and pour 3/4 cup broth over chicken to keep moist. Season to taste with salt and pepper.
Heat 3 tablespoons oil in medium skillet over medium heat until shimmering. Add shallots, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and cook, stirring, until shallot begin to turn golden, 10 to 15 minutes.
Heat 5 cups broth (using both chicken cooking broth and fresh unused broth) in large heavy-bottomed saucepan over medium-high heat. When broth comes to boil, whisk in polenta in a fine steady stream. Bring to simmer, whisking, then lower heat so that mixture remains at a low boil (see note). Cook until polenta is soft and creamy, stirring occasionally (see note), and adding extra broth as necessary (use water if broth runs out).
When polenta is cooked, remove from heat and whisk in butter and Parmesan until combined. Season to taste and keep warm (see note).
Add chicken (with broth) to shallots and heat over medium heat until just warmed through. Season to taste.
Spoon polenta into serving bowls and top with chicken mixture and pine nuts. Top with arugula and drizzle with remaining oil and a sprinkle of salt and pepper.

Nutrition Facts (per serving)
661	Calories
41g	Fat
34g	Carbs
42g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	661
% Daily Value*
Total Fat 41g	53%
Saturated Fat 13g	66%
Cholesterol 118mg	39%
Sodium 1522mg	66%
Total Carbohydrate 34g	12%
Dietary Fiber 5g	19%
Total Sugars 11g
Protein 42g
Vitamin C 14mg	71%
Calcium 279mg	21%
Iron 5mg	26%
Potassium 1129mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.