In my head, I have this idea of how my life should be. With this idea, I have all of my blog posts typed up ahead of time and scheduled to go live first thing every morning. But lately, the reality has been so much different. Take this post for example. I was planning on putting Abbi down to bed, then spending the rest of the evening typing up posts, visiting blogs, etc. Well, I put her down, and she immediately started crying. I decided to just let her cry it out, because it usually doesn’t take her too long to fall asleep. Boy, was I wrong! After crying for a long time, I finally went in and got her. I took her to rock her to sleep, but she wasn’t having it. I finally got to that point that I just gave up and let her down to run around. Finally, at almost 11pm, she crawled back up into my lap and fell asleep. And I fell asleep right along side her. When I got up to put her to bed, I was just too tired and it was just too late. Another night’s plans spoiled! (Good thing I love her so much to let her ruin my plans many nights!) So here I am this morning, finally typing up this post. Apologies to any of you that are waiting to link your Rachael Ray recipes!
I pulled out one of my old RR magazines for this one. Funny thing is that I had a bunch of recipes marked from this issue, but this recipe wasn’t one of the marked recipes! But it looked good, so I went with it. My husband really liked this one. I liked it after I did some extra salt and pepper seasoning. I liked that the orange is in both the sauce and the polenta, it really tied everything together. And I liked that you get your protein, carb and veggies all together!
Orange-Balsamic Chicken with Asparagus, Green Beans and Polenta
from Every Day with Rachael Ray April 2009
total time: 30 minutes
4 pieces skinless, boneless chicken breast
salt and pepper
2 tablespoons extra virgin olive oil
1/2 pound thin green beans, ends trimmed
1 small bunch asparagus, trimmed
2 1/2 cups chicken broth, plus more if needed
1 1/2 cups milk
1 teaspoon grated orange peel and the juice of 1 orange
1 cup quick-cooking polenta
4 tablespoons butter
2 tablespoons balsamic vinegar
Season the chicken with salt and pepper. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook, turning once, for 12 minutes. Transfer to a plate and cover with foil. Reserve the skillet.
Meanwhile, fill a medium saucepan with enough water to reach a depth of 2 inches; bring to a boil and salt it. Add the green beans and cook for 3 minutes, then add the asparagus and cook for 2 minutes; drain.
In another saucepan, bring 1 1/2 cups chicken broth, the milk and orange peel to a boil. Whisk in the polenta and cook for 2 minutes for a creamy consistency, whisking in a little more broth if needed. Whisk in 2 tablespoons butter and cover to keep warm.
In the reserved skillet, melt the remaining 2 tablespoons butter. Whisk in the flour and cook for 1 minute. Whisk in the vinegar, then the orange juice, then the remaining 1 cup chicken broth; simmer until slightly reduced, 2 to 3 minutes. Stir in any juices from the chicken; season with salt and pepper.
Slice the chicken thinly on an angle. To serve, mound the polenta in shallow bowls or onto plates and top with the asparagus, green beans and chicken. Drizzle the orange-balsamic sauce on top.