Cooking Directions

• Season the chicken as desired.  Coat the chicken with the flour.
• Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 4 minutes.  Turn the chicken over (if it's sticking give it another minute on that side).  Cook for 4 minutes or until well browned.  Remove the chicken from the skillet.
• Add the shallot and garlic to the skillet.  Cook for 3 minutes or until tender-crisp, stirring occasionally.  Add the vinegar and 1 1/2 cups broth and cook for 2 minutes.  Return the chicken to the skillet.  Sprinkle with the rosemary. Cook for 5 minutes or until the chicken is cooked through.
• While the chicken is cooking, prepare the polenta.  Heat the cornmeal and remaining 2 1/2 cups broth in a 2-quart saucepan over medium-high heat to a boil.  Reduce the heat to medium-low.  Cook until the broth is absorbed, stirring occasionally.  Stir in the milk and cook until the mixture is very thick, stirring often.  Stir in the cheese.  Season to taste.  Serve the chicken and pan juices over the polenta.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves
• 0.25 cup all-purpose flour
• 2 tablespoons olive oil
• 0.25 cup diced peeled shallot (about 1 small shallot)
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 4 cups Swanson® Chicken Bone Broth
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 cup coarsely ground yellow cornmeal (polenta is coarsely ground cornmeal)
• 1 cup milk
• 0.5 cup grated Parmesan cheese