Fresh Tomato and Basil Chicken over Super Creamy Polenta

• chicken broth, divided↗4 cups
• extra virgin olive oil↗2 tablespoons
• (6 ounce) boneless skinless chicken breast halves4
• salt↗
• fresh ground black pepper↗
• crushed red pepper flakes↗1⁄4 teaspoon
• large red onion, thinly sliced↗1
• garlic cloves, minced↗5
• quick-cooking polenta↗1 cup
• mascarpone cheese↗1⁄2 cup
• grated parmigiano-reggiano cheese↗1⁄4 cup
• yellow grape tomatoes↗1⁄2 pint
• red grape tomatoes↗1⁄2 pint
• fresh basil leaves, chopped↗20

Step-by-step instructions

1. 1

   Bring 3 cups chicken broth to a boil in a saucepan.

2. 2

   While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.

3. 3

   Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.

4. 4

   Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.

5. 5

   Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.

6. 6

   While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.

7. 7

   To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.

8. 8

   Add in the basil and toss with the chicken and tomatoes.

9. 9

   Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.