Pollo Giambese

"A simple chicken dish with all the flavor of your favorite restaurant, to make at home. Good enough to impress any dinner guests."
 
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Ready In:
30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a medium saute pan, add 1 tbsp olive oil and 1 tbsp butter and the garlic.
  • Saute until fragrant, but not brown.
  • Add chicken and season with salt and pepper.
  • Cook 5 minutes, stirring frequently.
  • Add mushrooms, red pepper and saute another 5 minutes.
  • While the chicken is cooking, slice the polenta into 1/2 slices.
  • Melt remaining butter and olive oil in another saute pan at medium heat.
  • Add polenta and fry on both sides until just starting to brown.
  • Remove from pan and keep warm in a warming oven.
  • When chicken is just about done, add the artichoke hearts and the balsamic vinegar.
  • Stir gently.
  • Arrange the polenta slices on a broiler safe platter and spoon the chicken on top of the polenta.
  • Sprinkle the parmesan cheese on top and run under the broiler until cheese just melts and starts to brown.
  • Plate on fresh baby spinach leaves that have been dressed with a sprinkle of balsamic vinegar and a dash of extra virgin olive oil.
  • Serve with a salad of arugula and oranges, dressed with your favorite vinaigrette and crusty bread.
  • Molto Bono.

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