Citrus Ginger Chicken over Fresh Corn Polenta

Citrus Ginger Chicken over Fresh Corn Polenta

2 tsp. coconut oil
1/2 yellow onion, finely chopped
1/4 cup candied ginger, finely chopped
1/4 tsp. sea salt
1 large boneless, skinless chicken breast
1 cup white wine
juice and zest of 1 lime

1 tsp. coconut oil
1 cup fresh or frozen organic corn kernels
pinch of sea salt

cilantro to garnish

 

Heat the coconut oil in a medium to large pan over medium heat. Add the onion, ginger, and sea salt. Stir until coated. Add the chicken breast and sauté until the downside is brown. Flip and sear the opposite side.

Reduce heat to a simmer and pour in the wine. Cover and simmer/poach for about 15-20 minutes, until the “sauce” reduces and the chicken is cooked through and through. 

Add lime juice and zest and cook 3-5 minutes more.

 

Meanwhile, puree the corn in a high-speed blender until somewhat smooth, still leaving a few large pieces, just for fun.

Heat the remaining tsp. of coconut oil in a medium skillet and add the corn, rapidly stirring with a soft spatula. The sugar and liquid in the corn will reduce…it’s ready after about 2 minutes.

 

Serve the chicken sliced, over the fresh corn polenta, topped with any extra pan sauce, as well as fresh cilantro.

 

Enjoy with a fresh, crisp glass or two of  Grooner Grüner Veltliner.