CITRUS BALSAMIC GLAZED CHICKEN WITH POLENTA + ASPARAGUS

First, mix up your marinade. Whisk vinegar, honey, mustard, garlic, salt, and pepper in a small bowl. In a baking dish or plastic bag cover the breast fillets in the mixture and allow to marinate for 20 minutes in the fridge. Longer if you want.
While your chicken marinates heat a cast iron pan on the stove and melt the butter. Trim asparagus and toss into the pan, coating well. Cover with a lid and allow to steam for 7-10 minutes.
While the asparagus is steaming, fix up your polenta. Just follow the directions on the package of whatever brand you choose. I buy a vacuum sealed block and when mixed with boiling salted water it’s ready to serve in 3 minutes!
Remove asparagus from the pan. Set aside. In the same pan you steamed your asparagus (don’t want to waste that buttery goodness!) cook each chicken fillet over medium heat. The thin cuts are, well, thin cut, so they cook up fast. Cook on the first side for 2-3 minutes, then flip over for an additional 1-2 minutes. If there is any extra marinade make sure you scoop all that into the pan while the chicken cooks as well. It’s too delicious to waste!
Now, everything is done and you’re ready to plate! Start with a base of polenta, fan with asparagus and lay one or two chicken breast fillets on the top. Drizzle with a little sauce and top the asparagus with lemon zest and everything with a sprinkle of Parmesan!