As someone who likes to eat seasonal food, Spring can be a challenging time to plan meals around fresh produce. Fortunately for us, one of the meals we enjoy that is great for this in-between season that defines Spring is this chicken & polenta dish. It is delicious comfort food that is on the lighter side and is done in under an hour.

Polenta is a very appropriate food item for this season, as its name is derived from the Latin word for pollen and translated to “fine flour” or “dust”. As anyone with allergies can attest to, Spring is definitely pollen season!

The polenta serves as the base for the dish and is paired with chicken and cherry tomatoes. The chicken and cherry tomatoes are pan seared, releasing their juices as they cook. That delicious pan sauce is absorbed by the creamy Italian grits, ensuring that all of the flavor is retained in the dish. The addition of Parmesan cheese makes the polenta extra creamy and satisfying. This dish is perfect for any night of the week.

Chicken with Polenta & Cherry Tomatoes (adapted from thisdelicioushouse.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 30 minutes, Makes: 4 servings

Ingredients:

• 3 cups chicken broth
• 3/4 cup polenta
• 1/4 cup Parmesan cheese, shredded
• 2 tablespoons olive oil
• 2 large boneless chicken breasts
• 1 tablespoon Italian seasoning
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 2 cups (10 ounces) cherry tomatoes
• 1 clove garlic, minced
• splash of white wine

Directions:

Start with the polenta. In a medium skillet, bring the broth to a boil. Slowly add in the polenta while whisking as it enters the broth to prevent clumping. Reduce the heat and continue stirring for about 5 minutes, then allow the polenta to simmer for an additional 20 minutes, stirring occasionally.

Remove the polenta from the heat and add in the cheese and 1/2 teaspoon kosher salt. Taste the polenta for seasoning, adding additional salt and pepper as needed.

While the polenta is simmering, pound the chicken breasts to an even thickness. Heat the oil in a large skillet over medium high heat.

Sprinkle the Italian seasoning, 1/2 teaspoon kosher salt, and pepper over both sides of the chicken.

Add the chicken to the hot pan. Cook for about 4 – 5 minutes per side.

The chicken is done when the pieces are golden brown and the internal temperature reaches 165ºF on an instant read thermometer. Transfer the chicken from the skillet to a plate and cover with foil to keep them warm.

To the hot pan, add the cherry tomatoes, garlic, and a splash of white wine. Let them cook, stirring occasionally, until the tomatoes start to blister and pop, then remove the pan from the heat.

Serve by scooping a portion of polenta onto a plate and topping it with a piece of chicken and a spoonful of tomatoes. Garnish the dish with parsley and Parmesan if desired. Store any leftovers in an airtight container in the fridge for up to three days.

Polenta is the perfect backdrop for a Spring chicken dish!  ~Linda

Chicken with Polenta & Cherry Tomatoes (adapted from thisdelicioushouse.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 30 minutes, Makes: 4 servings

Ingredients:

• 3 cups chicken broth
• 3/4 cup polenta
• 1/4 cup Parmesan cheese, shredded
• 2 tablespoons olive oil
• 2 large boneless chicken breasts
• 1 tablespoon Italian seasoning
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 2 cups (10 ounces) cherry tomatoes
• 1 clove garlic, minced
• splash of white wine

Directions:

Start with the polenta. In a medium skillet, bring the broth to a boil. Slowly add in the polenta while whisking as it enters the broth to prevent clumping. Reduce the heat and continue stirring for about 5 minutes, then allow the polenta to simmer for an additional 20 minutes, stirring occasionally. Remove the polenta from the heat and add in the cheese and 1/2 teaspoon kosher salt. Taste the polenta for seasoning, adding additional salt and pepper as needed.

While the polenta is simmering, pound the chicken breasts to an even thickness. Heat the oil in a large skillet over medium high heat. Sprinkle the Italian seasoning, 1/2 teaspoon kosher salt, and the pepper over both sides of the chicken. Add the chicken to the hot pan. Cook for about 4 – 5 minutes per side until the pieces are golden brown and the internal temperature reaches 165ºF on an instant read thermometer. Transfer the chicken from the skillet to a plate and cover with foil to keep it warm.

To the hot pan, add the cherry tomatoes, garlic, and a splash of white wine. Let them cook, stirring occasionally, until the tomatoes start to blister and pop, then remove the pan from the heat.

Serve by scooping a portion of polenta onto a plate and topping it with a piece of chicken and a spoonful of tomatoes. Garnish the dish with parsley and Parmesan if desired. Store any leftovers in an airtight container in the fridge for up to three days.