I just love this sauce, and it is so easy to put together, too. Though I haven't tried it with chicken yet, I think it would be great with 4 chicken breast fillets substituted for the pork chops--simply increase the simmering time (in step number 6).
Once the polenta is made (which, for convenience, can be done a day or two
ahead of time) this dish is a snap to put together. Simply sauté the polenta
pieces, grill the flank steak, place them on the plate, and spoon on the
luscious roasted shallot vinaigrette and you have a quick and very
satisfying plate of food. A mound of sautéed mushrooms, or for something
lighter, asparagus or haricots verts, is a perfect accompaniment. Crispy
potatoes are a splendid substitute for the polenta.
"Bonnie Baumgardner often serves this quick skillet side dish to delighted guests at her Sylva, North Carolina home. 'It tastes so delicious it's hard to believe it's good for you,' she exclaims. 'And it's hearty enough to serve as a meatless main dish.'"