Categories: Meals

Ingredients

• 4 chicken breasts
• 1/4 cup olive oil
• 2 garlic cloves, smashed
• 1 tsp minced fresh rosemary
• Pinch of red pepper flakes
• Kosher salt and black pepper
• 1/3 cup dry white wine
• 1 cup chicken broth
• 1 cup quick-cooking polenta
• 1/3 cup grated Parmesan
• 1 tbsp. unsalted butter
• 4 cups baby arugula

Directions

1. Invert a large cast-iron skillet and wrap the bottom with foil; set aside. Toss the chicken with 1 tbsp. olive oil, the garlic, rosemary, red pepper flakes, 1/2 tsp salt and black pepper in a large bowl. Let stand 10 minutes.

2. Heat 2 tbsp. 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, 6-8 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.

3. 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.

4. 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.

5. Toss the arugula with the remaining 1 tbsp. olive oil. Divide the polenta among plates. Top with the chicken, pan sauce and arugula.

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