This chicken recipe is similar to a chicken marsala recipe that I make (although I haven't put it on the blog yet), but serving it with polenta makes it quite unique. If you have never had polenta before, it is kindof like a creamy cornbread, in fact, that is basically what it is. I thought it was a nice change from serving rice or potatoes as the side to chicken.
Braised Chicken with Mushrooms and Oven-Baked Polenta
Recipe from Everyday Foods Great Food FastPictures by Caroline
Serves 4
Serves 4
Chicken Recipe
4 boneless, skinless chicken breast halves (6 ounces each)
Coarse salt and fresh ground pepper
2 tbsp olive oil
1 pound white mushrooms, cleaned and sliced ½ inch thick
4 garlic cloves, halved
½ cup dry white wine (optional)
1 ¾ cups reduced sodium chicken broth
2 tbsp chopped fresh parsley, plus more for garnish
Oven-Baked Polenta (recipe below)
1. Sprinkle the chicken breasts with ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the oil in a large skillet over high heat. Add the chicken; cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate.
2. Add the remaining tablespoon of oil to the hot skillet. Add the mushrooms, garlic and ¼ teaspoon salt. Cover; cook over medium heat until the mushrooms release their juices, 2 to 3 minutes. Remove the lid. Cook over high heat, tossing occasionally, until the mushrooms are golden, 4 to 5 minutes.
3. Pour the wine, if using, into the skillet; cook, stirring, until evaporated, 1 minute. Add the stock and parsley; cook over medium-high heat until the mushrooms are tender and the liquid has reduced, 8 to 10 minutes.
4. Return the chicken to the skillet. Cover; simmer over low heat until the chicken is cooked through, 10 to 12 minutes. Serve the cutlets and polenta topped with the mushrooms and a drizzle of cooking liquid. Garnish with additional fresh parsely.
Oven-Baked Polenta
¾ cup cornmeal
Coarse salt and fresh ground pepper
¼ cup milk
2 tbsp butter
1 tsp fresh marjoram (or ¼ tsp dried)
1. Preheat the oven to 450°F. In a lidded baking dish, whisk together 3 cups water, the cornmeal, 1 ¼ teaspoons salt, and 1/8 teaspoon pepper. Cover, and bake for 30 minutes, stirring halfway through.
2. Remove from the oven, and add the milk, butter, and marjoram, and whisk briskly until smooth. Serve immediately.
3 comments:
I made this for dinner tonight. CJL will not touch mushrooms ("It is a fungus, not a food."), so I substituted them for carrots. I had never made polenta before; actually, I'm not sure I've ever eaten it before. With some of the chicken broth as a sauce, it tasted good. I noted that the consistency was akin to CTRL's rice cereal. Before too long, we should be able to add polenta to her diet.
Have you made polenta often? Could I mix in canned corn to give it a little more texture?
Chris:
I think it would probably be pretty good with the corn in it. I think if might make for a more interesting flavor. Let us know if you try it and how it turns out.
Caroline
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