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Chicken Scallopini

Golden chicken scallopini in lemon-butter sauce over creamy polenta.

Serves 2Prep 10 minCook 20 minDifficulty mediumCuisine Italian

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−Servings: 2+

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Ingredients

• 3 ozquick-cooking polenta
• ¼ ozfresh parsley
• ¾ ozParmesan
• 1lemon
• 1garlic clove
• 12 ozpkg boneless, skinless chicken breasts
• 1pkt turkey broth concentrate
• 5 ozbaby spinach
• kosher salt & ground pepper (to taste)
• all-purpose flour (or gluten-free alternative)
• olive oil
• butter (1 tbsp total; 1 tsp for polenta, 1 tsp for sauce)

Instructions

1. *Make polenta*: In a medium saucepan, bring 2¾ cups water and 1 tablespoon salt to a boil. Gradually whisk polenta into boiling water; return to a boil. Cover, reduce heat to low, and cook, whisking occasionally, until grains are tender and polenta is thickened (8–10 minutes). Remove from heat and keep covered until ready to serve.
2. *Prep ingredients*: Pick and coarsely chop parsley leaves; discard stems. Finely grate Parmesan. Finely chop 1 tablespoon garlic. Squeeze 2 tablespoons lemon juice into a small bowl; cut any remaining lemon into wedges. Pat chicken dry; season each breast with salt and pepper. Lightly coat each breast with 1 teaspoon flour (in a measuring cup), then combine broth concentrate and ½ cup water.
3. *Sauté spinach*: Heat 1 tablespoon oil in a medium skillet over medium-high. Add spinach and half of the chopped garlic; cook, stirring, until spinach is just wilted. Season with a pinch each of salt and pepper. Transfer to a bowl and cover to keep warm.
4. *Cook chicken*: Heat 1 tablespoon oil in same skillet over medium-high. Add chicken and cook until golden brown and cooked through (3–4 minutes per side). Transfer chicken to a plate.
5. *Make sauce*: To same skillet, add remaining garlic, 1 tablespoon butter, and 1 teaspoon flour. Cook, stirring, over medium heat until fragrant (30 seconds). Stir in broth; bring to a simmer. Cook until thickened (1 minute). Reduce heat to low; stir in parsley, 1 tablespoon butter, and 1–2 teaspoons lemon juice (depending on taste preference). Season to taste with salt and pepper.
6. *Finish & serve: Spoon polenta onto plates and top with spinach and chicken. Drizzle sauce over top. Serve with any remaining lemon wedges on the side. Enjoy!