Chicken With Balsamic Sun-Dried Tomatoes - cooking recipe

Ingredients

2 tbsp olive oil
4 small boneless skinless chicken breasts (5-6 oz each)
1 clove garlic, sliced
1/2 cup dry sherry
3/4 cup drained sun-dried tomatoes, chopped
1/4 cup balsamic vinegar
2 tbsp brown sugar
1 cup instant polenta
1/2 cup milk, heated
2 tbsp finely grated Parmesan cheese
1/4 cup basil leaves

Preparation

Heat oil in a large skillet on high heat. Cook chicken for 3-4 mins each side, until golden. Add garlic and sherry. Cover. Cook on medium heat for 8-10 mins, until chicken is cooked through. Remove chicken from skillet; keep warm.
Add tomato, vinegar and sugar to pan; cook, stirring, for 3-4 mins, until sauce thickens slightly.
Meanwhile, bring 3 cups water to a boil in a saucepan on high heat. Season. Reduce heat to medium. Gradually add polenta in a thin, steady stream, whisking constantly, until smooth. Reduce heat to low. Cook, stirring, for 5-6 mins, until thickened. Remove pan from heat. Add milk and Parmesan cheese and stir until well combined.
Cut chicken into thick slices. Top with balsamic tomatoes and sprinkle with basil. Serve with polenta.