Go Back Email Link
–+ servings
A close up of slices of roasted chicken breast over cheesy polenta and topped with shishito pepper sauce.

Sauteed Chicken with Shishito Pepper Sauce over Cheesy Polenta

Sandi Gaertner
Roasted Shishito pepper sauce over chicken and cheesy polenta. Pan sautéd chicken with a shishito pepper sauce.
4.84 from 6 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Print Pin it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Gluten Free Dinner Recipes, Meal Recipes
Cuisine American
Servings 4 servings
Calories 244 kcal

Ingredients
  

  • 2-4 chicken breasts
  • 1 package shishito peppers about 20-25 peppers, tops removed
  • 2 cloves garlic minced
  • 5 scallions chopped
  • 1 cup chicken broth low salt or regular
  • 1 tablespoon corn starch
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons avocado or olive oil

Polenta

  • polenta make according to package instructions
  • ¾ cup Mexican blend cheese

Instructions
 

  • Make the polenta according to package instructions.
  • Add 3/4 cup Mexican cheese to polenta and allow cheese to melt in by stirring.
  • Wash shishito peppers and either grill or cook in a cast iron skillet to blacken. If you are grilling, place them into a grill basket. Cook until they start to blister and get soft.
  • Remove stems and place them into a blender or food processor with 2 cloves garlic and 1 teaspoon avocado oil.
  • Blend until the peppers are broken up.
  • Heat a skillet over medium heat with 1 teaspoon avocado oil.
  • Add chicken, salt, pepper, and scallions.
  • Cook chicken for 5 minutes on each side.
  • Add shishito peppers and chicken broth.
  • Cook until chicken is done.
  • Whisk in corn starch to thicken sauce.
  • Put polenta on the plate and top with chicken and shishito pepper sauce.

Notes

  1. If you want to save time, you can use leftover grilled chicken or rotisserie chicken. You would still cook it in the shishito pepper sauce.
  2. Use a dairy-free cheese like VioLife if you would like to make this recipe dairy-free.
  3. Use a food processor or Cuisinart Immersion Blender with the mini food processor attachment to grind up the roasted shishito peppers.
  4. Store in an airtight container in the refrigerator for up to 4 days.
  5. You can freeze this in a freezer-safe zip style bag.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 244kcalCarbohydrates: 5gProtein: 30gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 93mgSodium: 1107mgPotassium: 497mgFiber: 1gSugar: 1gVitamin A: 325IUVitamin C: 6mgCalcium: 161mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.