Chef Brad Valley was in the NBC25 Today studio showing us how to make Basil Chicken with Cream Polenta.
1/2 cup yellow corn meal2 cups heavy cream2 tablespoons butter2 teaspoons olive oil1/2 cup finely chopped onion2 tablespoons garlic, chopped (4 cloves if using fresh)2 1/2 cups chopped tomatoes2 boneless skinless chicken breasts1/2 cup chopped fresh basil1/2 teaspoon salt1/8 teaspoon hot pepper sauce1/4 cup Parmesan cheese 1/4 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 setaside.
Cut chicken up into 1 inch size pieces and brown in a large saut pan remove and set aside.Using the same pan, heat oil over medium-high heat. Saut the onions until they are translucent, add 1tablespoon 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.