Chef Brad Valley was in the NBC25 Today studio showing us how to make Basil Chicken with Cream Polenta.
½ cup yellow corn meal
2 cups heavy cream
2 tablespoons butter
2 teaspoons olive oil
1/2 cup finely chopped onion
2 tablespoons garlic, chopped (4 cloves if using fresh)
2 1/2 cups chopped tomatoes
2 boneless skinless chicken breasts
1/2 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese
¼ cup chicken stock or white wine
In a heavy gage sauce pan add cream, butter, 1 tablespoon garlic and a pinch each of salt and pepper.
Bring to just after a simmer but not a boil. Whisk in yellow corn meal. Remove from heat cover and set
Cut chicken up into 1 inch size pieces and brown in a large sautÃ© pan remove and set aside.
Using the same pan, heat oil over medium-high heat. SautÃ© the onions until they are translucent, add 1
tablespoon garlic. Add stock or white wine at this time to deglaze the pan. Stir in the tomatoes, chicken,
basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes,
stirring frequently, until mixture is hot and tomatoes are soft.
Place polenta on a serving plate and top with the chicken basil mix. Serve immediately.