Powered by
Honey Balsamic and Lemon Brussels Sprout Chicken with Goat Cheese Polenta.
Serves 4
10 mins prep
20 mins cook
30 mins total
So let's do a delicious dinner in 30 minutes today!!
Scan QR-code and claim coupon for $4 cashback on La Tourangelle Extra Virgin Olive Oil
Creamy Goat Cheese Polenta
Balsamic Chicken
Creamy Goat Cheese Polenta
Bring 1 1/2 cups water and 1 1/2 cups milk to a low boil in a medium size pot. Whisk in the polenta and cook 15-20 minutes until thickened. Stir in the butter and goat cheese, season with salt and pepper.
Balsamic Chicken
Heat a large skillet over medium heat. Add a drizzle of olive oil and once hot, add the chicken. Season with salt + pepper. Cook until the chicken is browned all over and cooked through, about 5 minutes. In a small bowl, whisk together the balsamic, honey, dijon, oregano, thyme and crushed red pepper. Slowly pour the balsamic mixture into the skillet with the chicken. Cook until the balsamic thickens and coats the chicken, about 5 minutes. Watch close, you don't want to cook the sauce so much that it ends up sticking to the bottom of your pan. Once the sauce has thickened, reduce the heat and toss in the brussels sprouts. Cook for another 3-5 minutes or until the brussels sprouts have just begun to cook down. Remove from the heat and stir in the basil + lemon juice.
To serve, divide the polenta among low pasta bowls or plate. Top with the chicken and brussels sprouts. Garnish with fresh basil + lemon. EAT.