Chicken With Winey Mushrooms and Polenta
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 lb white button mushrooms, sliced
- 4 garlic cloves, halved
- 1⁄2 cup dry white wine
- 1 3⁄4 cups chicken broth
- 2 tablespoons fresh parsley, chopped
-
Oven Baked Polenta
- 3⁄4 cup cornmeal
- salt and black pepper, to taste
- 1⁄4 cup 2% low-fat milk
- 2 tablespoons butter
directions
- First, prepare the polenta. Preheat the oven to 425 degrees F. In a lidded baking dish, whisk together 3 cups water, the cornmeal,
- 1 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover, and bake for 30 minutes, stirring halfway through. Remove from the oven and add the milk and butter, and whisk until smooth.
- Meanwhile, sprinkle the chicken breasts with 1/4 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. Add the remaining tablespoon oil to the skillet. Add the mushrooms, garlic, and 1/4 teaspoon salt. cook over medium heat until the mushrooms are golden, 4 to 5 minutes. Pour the wine into the skillet; cook, stirring until evaporated, about 1 minute. Add the chicken broth and parsley; cook over medium high heat until the mushrooms are tender and the liquid has reduced, about 8 to 10 minutes. Return the chicken to the skillet. Cover; simmer over low heat until the chicken is cooked through, 10 to 12 minutes. Serve chicken and polenta topped with the mushroom mixture.
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RECIPE SUBMITTED BY
I love to cook and am obsessed with Iron Chef America, Top Chef, and Alton Brown; the latter to a lesser extent. I also love to read anything; fiction, mysteries, cookbooks. Some of my fav. authors are Carl Hiassen, Margaret Atwood, Ernest Hemingway. My favorite cookbook is the Healthy Kitchen by Andrew Weil M.D. and Rosie Daley.