Chicken with Cranberry Glaze and Polenta Wedges

This recipe is very versatile and can be used with pork too; replace the thyme with sage. Serve with a salad dressed lightly with olive oil, balsamic vinegar and fresh herbs.
Serves 6.

6 chicken breasts
100g cranberry sauce
salt and pepper to taste
50ml butter
150ml chicken stock
6-8 sprigs of fresh thyme

Pat the chicken dry and rub the cranberry sauce onto each side. Sprinkle with salt and pepper.
In a large frying pan, melt the butter and cook each breast until it is seared on the outside. Reduce the heat, add the stock and thyme and cook for 8 minutes on each side. Baste the meat as you cook it.

Polenta Wedges

1 cup polenta
1t salt
2t butter
3 cups water

Preheat the oven to 180C. In a large pot bring the water to the boil. Add the polenta, salt and butter. Mix the mixture until it comes away from the sides, about 10 minutes.
Pour into a greased oven tray and bake at 180C for 10 minutes. Allow to cool slightly and cut into wedges to serve.

Tip: for extra flavour, sprinkle 50ml freshly grated Parmesan over the polenta before baking.