Balsamic chicken with creamy polenta

Instructions

1. 01

   Cook 1 1/2 cups quick-cooking polenta according to package directions. Keep warm, fluffing or separating it before serving. Combine 2 tablespoons balsamic vinegar, 1/2 cup low-sodium chicken broth, 1 teaspoon Dijon mustard into a smooth sauce.

2. 02

   Pat 1 1/2 pounds chicken breast cutlets dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 165°F; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 8 ounces cremini mushrooms, sliced and 5 ounces baby spinach. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

4. 04

   Season with the remaining salt and pepper. Divide the prepared base among four plates, add Balsamic chicken with creamy polenta. Finish with 1/3 cup finely grated Parmesan.