Creamy Sage Butter Chicken and Polenta
- Yield: Serves 4
Ingredients
Units
Scale
- 3 tablespoons olive oil, plus more as needed
- 6 or 7 sage leaves
- 3 boneless skinless chicken breasts, cut into bite-sized pieces or thin strips
- Salt and pepper to taste
- 2.5 tablespoons cornstarch
- 5 tablespoons butter, divided
- 2 shallots, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon dried Italian seasoning or oregano
- Zest of one lemon (save the juice for squeezing over when serving)
- Scant teaspoon veggie or chicken stock concentrate
- 1/2 cup dry white wine (you can sub chicken/veggie stock)
- 2 cups half and half, divided
For the Polenta
- 1 cup polenta
- 32 ounces chicken or vegetable stock
- 1/2–cup shredded/grated parmesan (or as much as you feel like)
- 2 ounces goat cheese
Serving suggestion: Brussels sprouts and/or broccoli (trimmed, halved if needed, and tossed with EVOO and S+P. Roast at 425 degrees on a large baking sheet until browned; about 15 to 20 minutes.
Instructions
- Add the oil to a large skillet set over medium heat. When it’s shimmering hot, add the sage leaves and let them frizzle (fry + sizzle) for about 1 minute. Transfer them to a paper towel-lined plate and leave that fragrant oil in the skillet.
- Season the chicken with salt and pepper and toss with the cornstarch. Working in batches, brown the chicken all over, takes about 2 to 3 minutes per side. You can add a little more oil in between, if needed. Transfer the browned chicken to a plate/tray.
- Add 3 tablespoons of the butter to the pan, along with the shallots, garlic, Italian seasoning, lemon zest, and stock concentrate. Cook for about one minute and then deglaze with the wine (or stock). Simmer for about 30 seconds and then add 1 ¼ cups of the half and half. Slide the chicken and all of the reserved juices into the pan.
- Taste and season with a generous pinch of fresh pepper and a little salt (probably won’t need much). Keep warm over low heat while you prepare the polenta.
- Bring the stock to a boil in a medium pot/saucepan over high heat. Add the polenta, whisking as you do. Cook per the package directions, for as long as it says to (usually about 5 minutes). When it’s done, turn off the heat, add the remaining 3/4 cup half and half, 2 tablespoons butter, and the cheese(s). Stir to melt it all together, and season more if needed.
- Serve with the chicken, any simple roasted veggies (see note, if you like) and the reserved crispy sage leaves. (See note about polenta below) I like to serve with the fresh lemon on the side, for squeezing.
Notes
Note 1: To make roasted Brussels sprouts and/or broccoli, trim and halve them if needed, and toss with EVOO and S+P. Roast at 425 degrees on a large baking sheet until browned; about 15 to 20 minutes.
Note 2: Polenta will solidify as it cools, losing its creaminess. To get that back (if you prepare it in advance, for example), just warm it up slowly over low heat and add more liquid too it – water, stock, milk, half and half , etc.