Orange Balsamic Chicken with Polenta

For all of you with more than four peeps sitting at the dinner table, adding one or two more breast will be just fine!

Pan fry four chicken breast with two tablespoons of olive oil, remove from the skillet and keep the chicken warm.

Melt two tablespoons of butter, whisk in 3 T. flour and cook for one minute in the same skillet,

Whisk in the following

2 tablespoons balsamic vinegar

the juice of one orange

1 cup chicken broth

simmer for two or three minutes until thickened, season with salt and pepper, and

add the chicken breast back to the pan to warm

Polenta:

bring the following to a boil:

1 1/2 cups of chicken broth

1 1/2 cups of milk

and the zest of one orange

whisk in 1 cup of quick cooking polenta, whisk until creamy and

add two tablespoons of butter and 1/4 cup of parmesan cheese and stir to combine

Place polenta on plate, top with chicken breast, and a drizzle of the orange sauce.