"The sweetness of the pears is balanced by the tangy Camembert stirred into the polenta." —Rach

This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.


Credit: Photography by Christopher Testani

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Instructions Checklist
  • Place the flour in a shallow dish; mix in the dried thyme and sage. Season the chicken on both sides with salt and pepper. Dredge in the flour; transfer to a plate.

  • Heat a large nonstick skillet over medium-high. Add the oil, three turns of the pan. When the oil shimmers, add the chicken and cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a clean plate.

  • Add the butter, pears, onion, and fresh thyme to the skillet; season with salt and pepper. Partially cover the skillet and cook, stirring occasionally, until the pears and onion soften, 5 minutes. Add the wine and cook until it is absorbed, about 1 minute. Stir in the brown sugar and balsamic. Slide the chicken back into the skillet and cook until cooked through, 5 to 7 minutes more, depending on the size of the breasts.

  • Meanwhile, in a large pot, bring the liquid for the polenta to a low boil over medium to medium-high. Pour in the polenta and whisk until the mixture thickens, 4 to 5 minutes. Add the cheese; stir until it melts. Add the spinach; stir until it wilts into the polenta. Season with salt, pepper, and nutmeg.

  • Divide the chicken and pears among plates. Serve the polenta alongside.