Chicken With Polenta

• 5 cups chicken broth, divided
• 1 1/3 cups yellow cornmeal
• 3/4 cup half & half
• 1 cup grated Parmesan cheese
• 3-4 boneless chicken breast halves
• 1 envelope chicken marinade
• 1 red bell pepper
• 1 onion
• 1 T olive oil
• 3 cups corn kernels
• 3/4 cup white wine
• 1/2 cup orange juice
• 1/8 - 1/4 tsp red pepper flakes

1. Marinate chicken according to package directions. Grill until done, slice, and set aside.
2. Bring 4.5 cups chicken broth to a boil. Gradually whisk in cornmeal. Reduce heat to low, simmer, stirring often, 30 minutes or until cornmeal blooms. Remove from heat, stir in half & half and Parmesan.
3. Saute bell pepper and onion in hot oil in a large skillet over medium heat until tender (about 7 minutes). Add corn, saute 4 minutes. Stir in wine, simmer 5 minutes. Stir in juice, 1/2 c broth, 1/2 tsp salt, ground red pepper and simmer 10 minutes or until slightly thickened. Serve over polenta and chicken strips.

chicken broth, yellow cornmeal, parmesan cheese, chicken breast halves, chicken marinade, red bell pepper, onion, olive oil, corn kernels, white wine, orange juice, red pepper

Taken from www.epicurious.com/recipes/member/views/chicken-with-polenta-52473821 (may not work)