Chicken Under a Brick with Polenta
Ingredients
- 4 skinless, boneless chicken breasts (about 8 ounces each)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 teaspoon minced fresh rosemary
- Pinch of red pepper flakes
- Kosher salt and freshly ground pepper
- 1/3 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 cup quick-cooking polenta
- 1/3 cup grated parmesan cheese
- 1 tablespoon unsalted butter
- 4 cups baby arugula (about 3 ounces)
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