Lemon And Lime Chicken On Herb Polenta- JAMES PITTS

Combine marinade ingredients in a bowl, pour over the chicken breasts and marinade for 1 hour. Pan fry the chicken in a little butter until brown on both sides, then place in a baking dish and bake in a moderate oven for 7 minutes.

For the polenta, place chicken stock in a saucepan over medium heat and simmer. Slowly pour the polenta into the stock and whisk to combine. Reduce heat as low as possible and cook for 1- 2 minutes. Stir in the other ingredients and keep warm.

For the sauce, place wine in a saucepan and reduce by half, add chicken stock and reduce by half. Gradually whisk in butter. Stir through coriander and serve To serve, place a chicken fillet on top of some polenta and drizzle with sauce. Accompany with sugar snap peas and carrot.