1 tbs olive oil 4 (about 700g) single chicken breast fillets 2 red capsicums, deseeded, thinly sliced 1 brown onion, halved, thinly sliced 2 garlic cloves, crushed 2 tsp chopped fresh rosemary 250ml (1 cup) chicken stock 80ml (1/3 cup) white wine 2 tbs balsamic vinegar 500ml (2 cups) chicken stock 250ml (1 cup) milk 140g (3/4 cup) instant polenta (cornmeal) 30g (1/3 cup) finely grated parmesan 15g butter

Preparation

1. Heat the oil in a large non-stick frying pan over medium-high heat. Season the chicken with salt and pepper. Add to the pan and cook for 7 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
2. Meanwhile, heat a non-stick frying pan over medium heat. Add the capsicum and onion, and cook for 5 minutes or until soft. Add the garlic and rosemary, and cook for 1 minute or until aromatic. Add stock, wine and vinegar, and simmer for 10 minutes or until mixture thickens.
3. To make the polenta, place the stock and milk in a medium saucepan and bring to the boil. Gradually add the polenta in a thin steady stream, stirring constantly until incorporated. Cook for 2-3 minutes or until the mixture thickens. Stir in the parmesan and butter.
4. Thickly slice the chicken diagonally across the grain. Divide polenta among serving plates. Top with the chicken and capsicum mixture. Serve immediately.