About the Dish

  • Chicken Breast

    Chicken Breast

  • Polenta

    Polenta

  • Shallot

    Shallot

  • Garlic

    Garlic

  • All Purpose Flour

    All Purpose Flour

  • Turnip

    Turnip

  • Carrot

    Carrot

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Rosemary

    Rosemary

  • Parmesan Cheese

    Parmesan Cheese

  • Butter

    Butter

METHOD

1
MISE EN PLACE • Peel and mince shallot. • Peel and mince garlic. • Cut turnip into 1/2-inch wedges. • Cut carrot into 1/2-inch dice. • Pick and finely chop rosemary leaves.
2
Season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
3
• Place a small saucepan with a lid over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon kosher salt. • When water simmers, stir in polenta. • When liquid simmers, reduce heat to medium-low. Cook, stirring occasionally, until polenta is tender and water is absorbed, about 15 minutes.
4
While polenta cooks: • Place a sauté pan over high heat. Add 2 teaspoons olive oil. When oil is hot, add chicken. Cook, undisturbed, until brown on bottom, 1-2 minutes. • Flip, and cook, undisturbed, until brown on bottom, 1-2 minutes. • Transfer chicken to a plate.
5
• Reduce heat to medium. Add shallot and garlic. Cook, stirring, until fragrant, about 1 minute. • Sprinkle with flour. Cook, stirring, to incorporate flour, about 1 minute.
6
• Whisk in 2 cups water. Stir well, scraping up any bits on bottom of pan. • Add turnip, carrot, bouillon cube and Bragg Liquid Aminos.
7
• When mixture boils, reduce heat to low. Return chicken to pan, on top of vegetables. • Sprinkle with rosemary. Cover pan, and simmer until vegetables are tender, about 20 minutes. • Season to taste with kosher salt and pepper.
8
• To polenta, add Parmesan and butter. Divide between 2 plates. • Top with chicken, vegetables and sauce. Enjoy!

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