Balsamic chicken with polenta
2 clove(s), crushed
1 x 3 second spray(s)
250 g, halved
chicken stock cube
1 individual, (makes 250ml)
1⅓ cup(s), (330ml)
1 cup(s), (170g)
- Combine the chicken, vinegar and garlic in a bowl. Set aside for 5 minutes to marinate. Lightly spray a small frying pan with oil and heat over medium heat. Cook the chicken for 2-3 minutes each side or until lightly browned.
- Add the tomato and cook for 3-4 minutes or until the chicken is cooked through and the tomato is soft. Transfer to a plate and cover with foil to keep warm.
- Steam the beans and broccolini for 4 minutes or until just tender.
- Meanwhile, bring the chicken stock and milk to the boil in a small saucepan over medium heat. Add the polenta and stir on low for 3 minutes or until thick. Serve the polenta topped with chicken and tomato, beans and broccolini.