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Ingredients

• 4 pieces skinless, boneless chicken breast
• Salt and pepper
• 2 tablespoons extra virgin olive oil (EVOO)
• 1/2 pound thin green beans, ends trimmed
• 1 small bunch asparagus, trimmed and tops halved on an angle
• 2 1/2 cups chicken broth, plus more if needed
• 11/2 cups milk
• 1 teaspoon grated peel and the juice of 1 orange
• 1 cup quick-cooking polenta
• 4 tablespoons butter
• 2 tablespoons flour
• 2 tablespoons balsamic vinegar

Description

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Rachael Ray