Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1/2 cup (120 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120 ml) chicken broth (low sodium preferred)
  • 1 cup (240 ml) heavy whipping cream
  • 1/4 cup (approximately 15g) chopped fresh basil leaves, plus more for garnish
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper to taste
  • 4 cups (950 ml) water
  • 1 tsp salt
  • 1 cup (160g) coarse ground polenta (cornmeal)
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tbsp (30g) unsalted butter

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. Heat olive oil in the skillet. Sear chicken until golden brown on both sides (don't cook through). Remove from skillet and set aside.
  3. Add onion to the skillet and sauté until softened. Add garlic and cook until fragrant.
  4. Pour in white wine and scrape up any browned bits from the bottom of the pan.
  5. Add crushed tomatoes, chicken broth, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
  6. Place the seared chicken breasts back into the skillet, nestling them in the sauce.
  7. Reduce heat, cover, and simmer until chicken is cooked through (internal temperature reaches 165°F/74°C).
  8. Remove chicken from the skillet and set aside. Stir in heavy whipping cream and fresh basil into the sauce. Simmer gently until the sauce thickens slightly.
  9. Bring water and salt to a boil in a saucepan. Gradually whisk in polenta, ensuring no lumps form.
  10. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy.
  11. Stir in Parmesan cheese and butter until melted and well combined.
  12. Spoon polenta into bowls. Top with the creamy tomato chicken and garnish with fresh basil leaves.