Creamy Polenta with Chicken, Caramelized Shallots, Arugula Recipe

Serves: 4 Save

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

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