Italian Pan-Seared Chicken with White Bean & Kale Braise & Creamy Polenta

Ingredients

• 2 breasts boneless, skinless chicken breasts, 6 oz each, room temperature
• 4 tbsp extra virgin olive oil, divided
• 4 cloves garlic, minced
• 3 cups fresh kale, chopped, stems removed
• 1 can white beans, 15 oz, drained and rinsed
• 1 cup diced tomatoes, fresh or canned, no sugar added
• 3 cups vegetable broth, low-sodium, divided
• 1/2 cup polenta, whole grain, not instant
• 1/2 cup whole milk, or unsweetened almond milk
• 1/4 cup parmesan cheese, grated
• 2 sprigs fresh rosemary, or 1 tsp dried
• 3 sprigs fresh thyme, or 1 tsp dried
• 3/4 tsp sea salt, to taste
• 1/2 tsp black pepper, to taste
• 1/4 tsp red pepper flakes, optional

Instructions

1. 1

   Start polenta: In a small saucepan, bring 2 cups vegetable broth to a boil. Whisk in polenta slowly to avoid lumps. Reduce heat to low and stir frequently for 15-20 minutes until thick and creamy. Stir in milk, parmesan, and 1 tbsp olive oil. Season with salt and pepper. Keep warm on lowest heat.

2. 2

   Pat chicken breasts dry with paper towels. Season both sides generously with sea salt, black pepper, and red pepper flakes.