Chicken under a brick with polenta

Ingredients:

• 4 boneless, skinless chicken breasts (about 220g each)
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 1 teaspoon chopped fresh rosemary
• A pinch of red pepper flakes
• 1/3 cup dry white wine
• 1 cup lightly salted chicken broth
• 1 cup quick-cooking polenta
• 1/3 tbsp. grated parmesan
• 1 tbsp unsalted butter
• 4 cups small arugula (about 100 g)

Preparation:

1. Invert a large cast-iron skillet and line the bottom with foil; set aside. In a large bowl, combine the chicken with 1 tablespoon olive oil, garlic, rosemary, red pepper flakes, 1/2 tablespoon salt, and freshly ground black pepper to taste. Let sit for 10 minutes.
2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken and place the foil-lined skillet on top. Cook until the chicken is browned on the bottom, 6-8 minutes, then flip. Carefully wrap the skillet in a clean sheet of foil and place it on top of the chicken. Cook until the chicken is cooked through, about 7 minutes more. Transfer to a cutting board and let rest for 5 minutes, then slice.
3. Meanwhile, pour the wine into the same pan where you fried the chicken and cook over medium heat until the liquid has reduced by three-quarters, 1-2 minutes. Add the chicken broth and simmer until the liquid has reduced to about 1/2 cup, about 3 minutes more.
4. In a medium saucepan, bring 4 cups of salted water to a boil. Stir in the polenta. Cook, stirring, until tender, about 5 minutes. Remove from heat and stir in the cheese and butter until smooth. Season with salt and pepper to taste.
5. Toss the arugula with the remaining 1 tablespoon of olive oil. Divide the polenta among plates. Top with the chicken, sauce, and arugula.