CHICKEN WITH A CAST-IRON SKILLET ON TOP ENJOY DAN:

        CHICKEN WITH A CAST IRON SKILLET ON TOP by CHEF DAN:

Severs 4

INGREDIENTS:

4 skinless, boneless chicken breasts

4 tablespoons olive oil

2 garlic cloves smashed

Pinch red pepper flakes

Sea salt and freshly ground black to taste

1/2-cup white wine

1-cup chicken broth

1-cup polenta

1/2-cup Parmesan cheese

1 tablespoon butter

INGREDIENTS:

1.   Invert a cast-iron skillet and wrap the bottom with foil.

2.   Set aside.

3.   Toss the chicken with 1 tablespoon olive oil, and next 4 ingredients.

4.   Le t stand 10-to 15 minutes.

5.   Heat 1 tablespoon oil in a skillet over medium-high heat when sizzling

6.   Add the chicken and top with the foil wrapped skillet.

7.   Cook until browned on the bottom 6-8 minutes.

8.   Carefully rewrap the skillet with a new piece of foil

9.   Then flip the chicken and lay foil wrapped skillet on top.

10  Cook about 7 minutes more.

11  Transfer to a cutting board and let rest then thinly slice.

12  Pour the wine into the same skillet and simmer over medium-heat.

13  When the wine has reduced to three-quarters, about 1-2 minutes.

14  Add the chicken broth and simmer until it had reduced 1/2-cup about 3 minutes.

15  Bring 4 cups of salted water in a pot; bring to a boil.

16  Whisk in polenta and cook whisking until tender about 5 minutes.

17  Remove from heat and stir in the cheese and butter until smooth.

18  Season with salt a pepper to taste.

ENJOY.                                                      SHARE LIFE LOVE AND FOOD!!