braised chicken with havarti polenta

The braised chicken and veggies are a healthy yet flavorful accompaniment to the easy but elegant creamy polenta.  It's the perfect meal for a special occasion!

Braised Chicken with Havarti Polenta 

• 2 T. butter, divided
• 4 chicken breasts, sliced into strips
• salt and pepper to taste
• 1 T. olive oil
• 2 bell peppers, cut into strips
• 1/2 onion, cut into strips
• 1 cup sliced mushrooms
• 1 cup frozen corn
• 1 cup white wine
• 3 1/4 cups chicken broth, divided
• juice from one orange
• 1/4-1/2 t. cayenne pepper
• 3/4 cup cornmeal
• 1/2 cup milk
• 4 slices Havarti cheese (or cheese of choice)

For chicken:
Melt one tablespoon butter in a nonstick skillet sprayed with cooking spray.  Sprinkle chicken with salt and pepper and cook in butter until browned (does not need to be cooked through).  Remove to a plate and keep warm.

Pour one tablespoon of olive oil in the skillet and saute bell peppers, onion, and mushrooms for 5 minutes.  Add frozen corn and saute another 2-4 minutes.  Remove to a plate and keep warm.

Pour white wine, chicken broth, and orange juice into the skillet and bring to a boil.  Add the chicken; cook for 10 minutes covered.  Uncover and cook for 10 more minutes, or until chicken is cooked through.  Add the vegetables back to the skillet and sprinkle with cayenne pepper.  Serve over polenta.

For polenta:
Bring chicken broth to a boil.  Gradually whisk in cornmeal.  Reduce heat to low and cook for 30 minutes, stirring often.  Stir in 1 tablespoon of butter, milk, and Havarti cheese.

Nutrition (1/6 recipe):  463 calories, 15g fat, 7g saturated fat, 0g trans fat, 123mg cholesterol, 586mg sodium, 29g carbs, 3g fiber, 5g sugar, 46g protein, 12% vit. A, 94% vit. C, 15% calcium, 16% iron.