Braised Chicken with Havarti Polenta

For the chicken:
Spray a non-stick skillet with cooking spray. Add one tablespoon of butter and heat over medium-high heat until the butter is melted. Sprinkle chicken with salt and pepper and cook in the butter until browned on all sides (does not need to be cooked through). Remove the chicken to a plate and keep warm.

Pour one tablespoon of olive oil into the skillet and add the bell peppers, onion and mushrooms. Saute for 5 minutes. Add frozen corn and saute another 2-4 minutes. Remove to a plate and keep warm.

Pour white wine, 1 cup chicken broth and orange juice into the skillet and bring to a boil. Add the chicken and cook it for 10 minutes with the lid on. Uncover the pan and cook for 10 more minutes, or until chicken is cooked through. Add the vegetables back into the skillet and sprinkle with cayenne pepper. Stir until the vegetables are heated and everything is combined. Serve over polenta.

For the polenta:
Bring 2 1/4 cups chicken broth to a boil. Gradually whisk in cornmeal. Reduce heat to low and cook for 30 minutes, stirring often. Stir in the remaining 1 tablespoon of butter, milk and Havarti cheese and continue heating until the cheese is melted.

Nutrition (serving size is 1/6 of the recipe): 463 calories, 15g fat, 7g saturated fat, 0g trans fat, 123mg cholesterol, 586mg sodium, 29g carbs, 3g fiber, 5g sugar, 46g protein, 12% vitamin A, 94% vitamin C, 15% calcium, 16% iron.