Honey Balsamic Lemon Brussels Sprout Chicken Goat Cheese Polenta
The ultimate comfort food, Honey Balsamic Lemon Brussels Sprout Chicken Goat Cheese Polenta is a creamy, tangy, and savory dish that will satisfy your cravings. Perfect for a cozy dinner, this dish blends rich flavors and textures, making it a must-try tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 1/2 cups Milk
- 1 cup Dry Polenta
- 2 tablespoons Butter
- 4 ounces Goat Cheese
- Salt and Pepper
- 1 pound Boneless Skinless Chicken Breast
- 2 tablespoons Olive Oil
- Salt + Pepper
- 1/2 cup Balsamic Vinegar
- 1/4 cup Honey
- 1 tablespoon Dijon Mustard
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 pinch Crushed Red Pepper Flakes
- 1 pound Shredded Brussels Sprouts
- Juice of 1 Lemon
- 1 bunch Fresh Basil
- Goat Cheese or Parmesan
Instructions
- In a medium-sized pot, bring 1 1/2 cups of water and 1 1/2 cups of milk to a low boil. As it heats, you can prepare for the addition of the polenta. Whisk it in slowly to avoid lumps. Keep the mixture on a low simmer.
- Cook the polenta for about 15 to 20 minutes, stirring frequently until it thickens. You’ll know it’s ready when it’s creamy and smooth. Stir in 2 tablespoons of butter and 4 ounces of goat cheese, seasoning with salt and pepper to taste.
- While the polenta is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil and let it heat up. Once hot, add the chicken pieces, ensuring they’re evenly spaced in the pan.
- Season the chicken with salt and pepper. Cook for about 5 minutes or until browned all over. It’s important to let them cook without moving them too much to achieve that beautiful golden color.
- In a small bowl, whisk together the balsamic vinegar, honey, dijon mustard, dried oregano, dried thyme, and crushed red pepper flakes. Once mixed, slowly pour the balsamic mixture into the skillet with the browned chicken.
- Cook the chicken in the balsamic sauce for about 5 minutes, allowing it to thicken and coat the chicken evenly. Stir occasionally, being careful not to let the sauce stick to the bottom of the pan.
- Once the sauce has thickened, reduce the heat slightly and add the Brussels sprouts to the skillet. Cook for another 3 to 5 minutes, tossing occasionally, until the Brussels sprouts have just begun to wilt.
- Remove the skillet from heat and stir in the basil and the juice of 1 lemon. This brightens the flavors considerably and adds a fresh aroma.
- To serve, divide the creamy polenta among low pasta bowls or plates. Top with the glazed chicken and sautéed Brussels sprouts, drizzling any remaining sauce over the top. Garnish with fresh basil and lemon wedges for a beautiful presentation.
- Enjoy your Honey Balsamic Lemon Brussels Sprout Chicken Goat Cheese Polenta immediately, savoring every bite of this delicious meal!
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the creaminess of the polenta.
- Tip 2: This dish can be frozen, but for best results, freeze the chicken and sauce separately from the polenta. This will help maintain the texture.
- Tip 3: Serve with a light salad or roasted vegetables to complement the richness of the dish.
- Tip 4: You can prepare the polenta ahead of time and reheat it just before serving for a quick meal.
- Tip 5: Don’t forget to top your dish with extra fresh herbs or some grated cheese for an added touch.