Italian Herb Chicken & Creamy Polenta
with Broccoli
Creamy pre-cooked polenta warms up in a flash to create a flavorful bed for juicy herbed chicken breasts and sautéed zucchini in this speedy, weeknight-friendly meal. You’ll swirl in cream cheese, sour cream, and butter into the polenta for a luxuriously rich and creamy texture. And boom! A memorable meal is on the table in no time at all.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Precooked Polenta
1 unit
Zucchini
8 ounce
Broccoli
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
½ tablespoon
Italian Seasoning
12 ounce
Chicken Cutlets
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Pat chicken* dry with paper towels and season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
While chicken cooks, wash and dry produce.
Trim and halve zucchini lengthwise; slice into ½-inch-thick half-moons.
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings).
Cut broccoli into bite-size pieces if necessary. Swap in broccoli for zucchini. Cook, stirring occasionally, until browned and softened, 5-7 minutes.
Meanwhile, in a small pot, combine polenta and ⅓ cup water (⅔ cup for 4 servings) over medium heat. Mash with a potato masher until mostly smooth, 30-60 seconds (remaining lumps will be broken up when whisking).
Whisk in cream cheese, sour cream, stock concentrate, and 1 TBSP butter (2 TBSP for 4); simmer until thickened, 3-4 minutes. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, stir in a splash of water.
Slice chicken crosswise.
Divide polenta between bowls and top with chicken and zucchini. Serve.
