1 pound skinned, boned chicken breast, cut into 1-inch pieces
2 teaspoons olive oil
3/4 cup low-salt chicken broth
1/3 cup raisins
1 teaspoon ground turmeric
1 (16-ounce) tube wild-mushroom polenta, cut crosswise into 12 slices
1/4 cup plain fat-free yogurt
1/4 cup sliced almonds, toasted
1/4 cup chopped fresh cilantro
How to Make It
Combine the first 6 ingredients in a medium bowl; reserve 1 tablespoon flour mixture. Add chicken to flour mixture in bowl; toss gently to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes, stirring frequently. Stir in broth, raisins, and turmeric; bring to a boil. Reduce heat; simmer 8 minutes or until slightly thick.
Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray, and sprinkle with reserved 1 tablespoon flour mixture. Broil 8 minutes or until thoroughly heated. Serve chicken mixture over polenta; top with yogurt, and sprinkle with almonds and cilantro.
Delicious! Full of flavor. I followed the recipe exactly, but my grocery store was out of mushroom polenta, so I opted for the roasted garlic version. It was still great. I made a side of roasted sweet potatoes, brussel sprouts and golden delicious apples,tossed in a little olive oil and seasoned with crushed red pepper, black pepper and salt. I served it all with an inexpensive bottle of Roussanne. Will definitely be in regular rotation!