Chicken Breast in Roasted Pepper Basil Sauce with Creamy Parmesan Polenta and Garlic Zucchini

Instructions

1. 1

   1. Season the chicken breasts on both sides with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and the sweet paprika.

2. 2

   2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until nicely browned and it reaches an internal temperature of 74°C/165°F. Transfer to a plate and keep covered.

3. 3

   3. In the same skillet, add 1/2 tbsp olive oil, the zucchini, half of the minced garlic, 1 g (1/2 tsp) salt, and 0.5 g (1/4 tsp) pepper. Sauté for 4-5 minutes until tender but still slightly firm. Remove and set aside.

4. 4

   4. Reduce to medium heat. Add another 1/2 tbsp olive oil and cook the shallot with the remaining garlic for 2 minutes, stirring so it does not burn.

5. 5

   5. Add the roasted red pepper, 120 ml (1/2 cup) chicken broth, and half of the fresh basil. Cook for 2 minutes. Blend the mixture with an immersion blender or countertop blender until smooth.

6. 6

   6. Return the sauce to the skillet, add the heavy cream, lemon juice, and another 120 ml (1/2 cup) chicken broth. Cook over medium-low heat for 3-4 minutes. Adjust with 2 g (1/4 tsp) salt and 0.5 g (1/4 tsp) black pepper.

7. 7

   7. For the polenta, bring the water, the remaining 120 ml (1/2 cup) chicken broth, and 1 g (1/4 tsp) salt to a boil in a saucepan. Reduce the heat and slowly pour in the polenta cornmeal, whisking constantly to prevent lumps.

8. 8

   8. Cook the polenta over low heat for 12-15 minutes, stirring often, until creamy. Stir in the grated Parmesan, butter, and the remaining chopped basil. Mix until everything is melted and combined.

9. 9

   9. Return the chicken to the skillet with the sauce and cook for 2 more minutes over low heat so it absorbs the flavors.

10. 10

    10. Serve a bed of creamy polenta, place the chicken and roasted pepper sauce on top, and finish with the garlic zucchini on the side.