Creamy Polenta with Chicken, Caramelized Shallots, Arugula Recipe

Ingredients (10)

• 6 cups homemade or store-bought low sodium chicken stock, divided
• 12 ounces boneless, skinless, chicken breast (about 2 medium)
• Kosher salt and freshly ground black pepper
• 4 tablespoons olive oil, divided
• 8 large shallots, sliced thin (about 3 cups)
• 1 1/2 cups polenta (see note)
• 3 tablespoons unsalted butter, cut into cubes
• 2 ounces Parmesan cheese, grated
• 1/3 cup toasted pine nuts
• 4 cups arugula