Pan-Seared Chicken Scaloppine with Tomato-Basil Pan Sauce, Creamy Polenta, and Garlic Spinach

In a medium pot, bring 3.5 cups of the chicken stock to a boil over high heat. Slowly whisk in 1 cup dry polenta and a pinch of salt. Reduce heat to low, cover, and simmer for 20 minutes, whisking occasionally to ensure smoothness.

While polenta cooks, pat 4 chicken breasts dry with paper towels. Place them between two sheets of plastic wrap and pound with a meat mallet to a uniform 1/4-inch thickness. Season both sides with salt and pepper.

Place 1/2 cup flour in a shallow dish. Dredge each chicken piece in the flour, shaking off any excess so only a thin coating remains.

Heat 2 tbsp olive oil in a large stainless steel skillet over medium-high heat. Once shimmering, add the chicken in batches and sear for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. Remove chicken to a warm plate and tent with foil to rest.

In the same skillet, add 1 tbsp olive oil. Add 2 minced shallots and 1 cup halved cherry tomatoes. Sauté for 3 minutes, using a wooden spoon to press on the tomatoes so they burst and release their juices.

Pour in 1/4 cup dry white wine to deglaze the pan. Use the spoon to scrape up all the brown bits (fond) from the bottom of the pan. Add the remaining 1/2 cup chicken stock and simmer for 4 minutes until the liquid has reduced by half.

Turn the heat to low. Stir in 2 tbsp cold butter, 1 tbsp fresh lemon juice, and 1/2 cup chopped fresh basil. Stir constantly until the butter is emulsified and the sauce is glossy and thickened.

In a separate large pan, heat 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Add 10 oz fresh baby spinach and cook for 2-3 minutes, tossing with tongs until just wilted. Season with salt.

Finish the polenta by stirring in 1/2 cup grated parmesan cheese and the remaining 2 tbsp butter until fully incorporated and creamy.

Divide the creamy polenta among four plates. Top with the chicken scaloppine and garlic spinach. Generously spoon the tomato-basil pan sauce over the chicken and serve immediately.