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Chicken and Vegetable Sauté Over Herbed Polenta Triangles Recipe

Chicken and Vegetable Sauté Over Herbed Polenta Triangles Recipe

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Chicken and Vegetable Sauté Over Herbed Polenta Triangles

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Ingredients

Count

Nutrition

771

Calories

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Ingredients:

Serving

2 1/2 cups canned low-salt chicken broth
1 1/2 tsp fennel seeds, crushed
1/2 tsp dried crushed red pepper
5 tbsp olive oil
1 cup sliced onion
1 large red bell pepper , cut into strips
6 small yellow crookneck squash , cut into 1/4-inch-thick slices (about 5 cups)
4 tbsp all purpose flour
1 lb skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
1/2 cup thinly sliced fresh basil
6 tbsp balsamic vinegar
1 tsp (packed) brown sugar
2 tbsp (1/4 stick) butter

Directions:

Boil broth in small saucepan until reduced to 1 cup, about 12 minutes. Remove from heat. Combine fennel seeds and crushed red pepper in small bowl. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until golden and almost tender, about 4 minutes. Add squash and sauté until barely tender, about 2 minutes. Stir in half of fennel seed mixture. Season with salt and pepper. Transfer to large bowl.
Place 3 tablespoons flour in medium bowl. Add chicken and toss to coat with flour; shake off excess. Heat 3 tablespoons oil in same skillet over medium-high heat. Add chicken; stir just until cooked through, about 3 minutes. Stir in remaining fennel seed mixture. Return vegetables to skillet. (Can be made 4 hours ahead. Cover and chill.) Toss chicken and vegetables over medium-high heat until heated through. Season with salt and pepper. Mix in 1/4 cup basil.
Mix vinegar and brown sugar in small skillet. Mix butter with remaining 1 tablespoon flour in small bowl. Bring vinegar mixture to boil. Add reduced broth and bring to boil. Whisk in butter mixture. Boil until sauce thickens slightly, whisking constantly, about 1 minute. Season sauce with salt and pepper.
Arrange 2 polenta triangles on each of 4 plates. Spoon chicken mixture over polenta. Drizzle each with sauce. Garnish with remaining 1/4 cup basil and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	771.1 Kcal (3228 kJ)
Calories from fat	618.86 Kcal
		% Daily Value*
Total Fat	68.76g	106%
Cholesterol	190.24mg	63%
Sodium	743.65mg	31%
Potassium	465.43mg	10%
Total Carbs	14.59g	5%
Sugars	5.88g	24%
Dietary Fiber	1.55g	6%
Protein	25.77g	52%
Vitamin C	32.8mg	55%
Vitamin A	1.3mg	44%
Iron	13.1mg	73%
Calcium	48.1mg	5%

Amount Per 100 g
Calories	176.47 Kcal (739 kJ)
Calories from fat	141.63 Kcal
		% Daily Value*
Total Fat	15.74g	106%
Cholesterol	43.54mg	63%
Sodium	170.19mg	31%
Potassium	106.52mg	10%
Total Carbs	3.34g	5%
Sugars	1.34g	24%
Dietary Fiber	0.35g	6%
Protein	5.9g	52%
Vitamin C	7.5mg	55%
Vitamin A	0.3mg	44%
Iron	3mg	73%
Calcium	11mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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