Butternut-Sage Chicken with Gorgonzola Polenta

  • Yield 4 servings

Ingredients

3/4 cup all purpose flour
4 -- (6 ounce) boneless skinless chicken breasts
6 tablespoons unsalted butter
1/4 cup coarsely chopped fresh sage
2 1/2 teaspoons minced garlic
3 cups (1/2 inch) cubed butternut squash*
2 cups thinly sliced sweet yellow onion
1 cup sparkling spiced apple cider (such as Reed's)
1/2 cup reduced sodium chicken broth
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Creamy Gorgonzola Polenta:
1/2 cup finely chopped walnuts
3 cups reduced sodium chicken broth
1 cup polenta
1/2 cup whole milk
2/3 cup crumbled gorgonzola cheese
1/4 teaspoon freshly ground black pepper

Instructions

Preheat oven to 350 degrees F.

Place the flour in a medium-sized shallow bowl; dip each chicken breast into the flour to coat well, and place on a plate.

Melt the butter in a large cast iron skillet, over medium heat. Cook the butter, stirring frequently, for 3-4 minutes, or until it starts to brown and foam; pour half of the butter into a small bowl, and set aside for polenta.
Return skillet to heat, add sage and garlic, and cook for 1 minute, stirring frequently, until golden and fragrant. Add chicken to pan, cook 2 minutes, turn, and cook an additional 2 minutes, or until golden. Add butternut squash and onions to skillet, and stir gently, to pick up some of the butter and sage. Pour apple cider and chicken broth over chicken; sprinkle with nutmeg, salt and pepper.

Transfer skillet to oven, and bake at 350 degrees F for 20 minutes. Remove skillet from oven, flip chicken over, and stir the butternut squash and onions. Return skillet to oven, and bake an additional 15 minutes, or until bubbly, and squash and onions are tender.
Cool for 10 minutes. Divide chicken, butternut squash and onions onto plates, next to Creamy Gorgonzola Polenta (directions follow), and spoon some of the sauce over chicken and polenta; serve.

To make the Creamy Gorgonzola Polenta:
Place walnuts in a large saucepan, over medium heat, and cook for 4-5 minutes, stirring frequently, until golden brown and fragrant; remove from pan and place in a small bowl.
Return saucepan to heat, add chicken broth, and bring to a boil. Reduce heat to a simmer, stir in polenta, and cook for 5 minutes, or until thickened. Stir in milk, gorgonzola cheese, reserved browned butter, toasted walnuts and pepper, and cook an additional 5 minutes, stirring frequently, until liquid is absorbed, and cheese is mostly melted; serve immediately.

*To chop butternut squash easily, place half of a medium butternut squash (seeds removed) on a plate, cover with plastic wrap, and microwave on high for 4 minutes. When cool enough to handle, cut away peel, and chop into cubes.

Makes 4 servings

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