Sautéed Chicken Breast with Cheesy Polenta and Spring Vegetables
Watch our video to learn how to make a delicious meal of cheesy polenta with chicken, asparagus and snap peas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Pepper mill
- Grater
- Pot
- Skillet
- Whisk
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Stove
- Oven mitt
Ingredients
- 4 PERDUE ® PERFECT PORTIONS ® Boneless Skinless Chicken Breasts
- 2 teaspoons kosher salt, divided, plus more to taste
- Freshly ground black pepper
- 4 cups low-sodium chicken broth or water
- 1 cup instant polenta
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 3 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- ½ pound sugar snap peas, trimmed
- ½ pound asparagus, woody ends trimmed, cut into 1½-inch pieces
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