Ingredients

• 2 1/2 cups canned low-salt chicken broth
• 1 1/2 teaspoons fennel seeds, crushed
• 1/2 teaspoon dried crushed red pepper
• 5 tablespoons olive oil
• 1 cup sliced onion
• 1 large red bell pepper, cut into strips
• 6 small yellow crookneck squash, cut into 1/4-inch-thick slices (about 5 cups)
• 4 tablespoons all purpose flour
• 1 pound skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
• 1/2 cup thinly sliced fresh basil
• 6 tablespoons balsamic vinegar
• 1 teaspoon (packed) brown sugar
• 2 tablespoons (1/4 stick) butter
• Herbed Polenta Triangles

Browse by ingredient

Instructions

1. Boil broth in small saucepan until reduced to 1 cup, about 12 minutes. Remove from heat. Combine fennel seeds and crushed red pepper in small bowl. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until golden and almost tender, about 4 minutes. Add squash and sauté until barely tender, about 2 minutes. Stir in half of fennel seed mixture. Season with salt and pepper. Transfer to large bowl.
2. Place 3 tablespoons flour in medium bowl. Add chicken and toss to coat with flour; shake off excess. Heat 3 tablespoons oil in same skillet over medium-high heat. Add chicken; stir just until cooked through, about 3 minutes. Stir in remaining fennel seed mixture. Return vegetables to skillet. (Can be made 4 hours ahead. Cover and chill.) Toss chicken and vegetables over medium-high heat until heated through. Season with salt and pepper. Mix in 1/4 cup basil.
3. Mix vinegar and brown sugar in small skillet. Mix butter with remaining 1 tablespoon flour in small bowl. Bring vinegar mixture to boil. Add reduced broth and bring to boil. Whisk in butter mixture. Boil until sauce thickens slightly, whisking constantly, about 1 minute. Season sauce with salt and pepper.
4. Arrange 2 polenta triangles on each of 4 plates. Spoon chicken mixture over polenta. Drizzle each with sauce. Garnish with remaining 1/4 cup basil and serve.