Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 2 tablespoons butter (unsalted, 30g)
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc, optional) (120ml)
  • 1 cup heavy cream (240 ml)
  • 1/4 cup chopped fresh parsley (packed, 15g)
  • 1 tablespoon chopped fresh thyme leaves (3g)
  • 1 tablespoon lemon juice (15ml)
  • Pinch of red pepper flakes (optional)
  • 4 cups chicken broth (950ml)
  • 1 cup yellow cornmeal (coarse or medium grind) (160g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 2 tablespoons butter (unsalted, 30g)
  • Salt and pepper to taste

Instructions:

  1. Pat chicken breasts dry and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown on both sides and cooked through. Remove chicken from skillet and set aside.
  3. Add butter to the skillet and melt. Add garlic and cook until fragrant (don't burn it!).
  4. If using, pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine is almost completely reduced.
  5. Pour in heavy cream, parsley, thyme, and red pepper flakes (if using). Bring to a simmer.
  6. Reduce heat to low and simmer until the sauce thickens slightly (about 5-7 minutes). Stir in lemon juice.
  7. Place the seared chicken breasts back into the skillet with the cream sauce. Spoon sauce over the chicken and heat through.
  8. Bring chicken broth to a boil in a medium saucepan.
  9. Gradually whisk in cornmeal, whisking constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, until the polenta is thick and creamy (about 20-25 minutes).
  10. Stir in Parmesan cheese and butter. Season with salt and pepper to taste.
  11. Spoon polenta onto plates and top with creamy garlic & herb chicken.