Creamy Polenta with Chicken Caramelized Shallots Arugula Recipe
Ingredients
- 6 cups homemade or store-bought low sodium chicken stock, divided
- 12 ounces boneless, skinless, chicken breast (about 2 medium)
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 8 large shallots, sliced thin (about 3 cups)
- 1 1/2 cups polenta (see note)
- 3 tablespoons unsalted butter, cut into cubes
- 2 ounces Parmesan cheese, grated
- 1/3 cup toasted pine nuts
- 4 cups arugula
Instructions
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