I was drawn in by the rounds of polenta shown in the photo, along with the rich red sauce, chicken and peppers. Because I didn’t have premade polenta, I stirred up small batch of soft polenta (half recipe).
I rubbed the chicken breasts with a mixture of olive oil, rosemary, freshly ground black pepper, salt and minced garlic; then I browned them in olive oil as directed. Next, I removed the chicken, added olive oil to the pan and then sliced bell peppers, onions, and mushrooms. Next, came the red wine. After the wine was reduced, I added fresh basil, crushed tomatoes and crushed red pepper. Then I added the chicken. After simmering for 15 minutes, the chicken was cooked through and ready to serve.
The zesty sauce and tender chicken contrasted perfectly with the creamy mounds of polenta. Along with a salad, it was a perfect match for a chilly fall evening.