You guys, yesterday was Fat Tuesday.
How did I miss this? I really need to get my head out of the food blog world and into real life a little.
Is it weird that most of (ok, all of) my friends are virtual?
Don’t answer that.
You would think since I write a food blog I would have had some huge Fat Tuesday feast planned. Maybe something like gumbo or Cajun Shrimp Tacos. Then top the night off with some fresh homemade Beignets.
Yeah, that would only happen in my dreams. I wish I was that organized.
Actually, you want to know something?
I used to be a really organized person. Not even five months ago, I was a well planned, well organized, albeit crazy women. That all changed when my life became consumed by this here blog. It just kind of took over, in a good way. Maybe? Yes, In a good way!
Anyway, back to Fat Tuesday. We had nothing Cajun, nothing with seafood and honestly nothing all that great. Tuesday’s recipe was a failure that I just spent way too long trying to miraculously fix. Ugh, I hate when this happens. It does not happen too often, but when It does it pretty my just stinks.
Oh, and there was definitely not Beignets. BUMMER.
Now, that I have rambled on, let’s talk about what I really wanted to tell you guys about.
This lovely chicken. Does “lovely” make me sound older?
This is what I like to call a winner, winner chicken diner. It’s pretty quick, pretty easy and pretty freakin good. Seared chicken with a tangy, but slightly sweet Glazed Balsamic Vinegar Orange sauce with creamy goat cheese polenta. The sauce for this chicken is so good. It is a combo of balsamic reduction (which by itself is lick the spoon clean good) and a sticky orange sauce. It pairs perfectly with Creamy Goat Cheese Polenta that you could honestly just eat bowl after bowl of.
Balsamic Orange Glazed Chicken with Creamy Goat Cheese Polenta
Servings: 4 servings
Calories Per Serving: 544 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 tablespoons extra-virgin olive oil
- 4 pounds boneless skinless chicken breasts about 2
- Salt and freshly ground black pepper
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried rosemary
- 1/2 cup orange marmalade
- 1/2 cup balsamic vinegar
- 1/4 cup chicken broth
- 1/8 cup chopped fersh parsley plus mor for garnish
- 1 1/2 cups water or chicken broth plus more for thinning
- 1 1/2 cups milk
- 1 cup polenta
- 2 tablespoons butter
- 4 ounces goat cheese
- salt and pepper
- In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
- Season the chicken with salt, pepper and poultry seasoning. When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
- In a small bowl, stir together the orange marmalade, balsamic vinegar and chicken broth. Pour over the chicken. Bring to a boil and then reduce heat and simmer 10 to 15 minutes, turning the chicken once or twice to make sure the glaze gets coated all around.
- Well the sauce thickens make the polenta. Bring water or chicken stock and milk to a boil in a medium size pot. Whisk in polenta and cook 2-3 minutes until thickened. Stir in butter and goat cheese, season with salt and pepper.
- To serve assemble the polenta in a shallow bowl or plate top with chicken and spoon more glaze over top if desired. Garnish with chopped parsley.
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Chicken adapted from Rachel Ray.
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom and Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook