Thursday, March 12, 2009

regular dinner

This is one of our favorite dinners so I'm surprised I've never posted it before. It's really simple and it's a nice change from the usual pasta, rice, potatoes, or bread for the side. The flavors remind me of Chicken Marsala from Buca Di Beppo. Mmmm.

Braised Chicken with mushrooms and creamy polenta
serves 4
braised chicken and mushrooms
4 boneless, skinless chicken breast halves (about 6 oz each)
kosher salt and fresh ground pepper
2 T olive oil
1 lb white button mushrooms, wiped clean and sliced 1/2 inch thick
4 garlic cloves, halved
1/2 C dry white wine
1 C reduce-sodium chicken broth
1/4 C chopped fresh parsley, plus more for garnish

  1. Season the chicken breasts with salt and pepper. Heat 1 T oil in a large skillet over high heat. Add the chicken; cook until lightly broned, 2 to 3 minutes per side. Transfer to a plate.
  2. Add the remaining tablespoon oil to the hot skillet. Add the mushrooms, garlic, and 1/2 t 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 into the skillet; cook, stirring, until evaporated, 1 minutes. Add the stock and 3 T of 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 and polenta topped with mushrooms and a drizzle of cooking liquid. Garnish with additional fresh parsley.
soft polenta
kosher salt and fresh ground pepper
3/4 C yellow cornmeal or polenta (not quick-cooking)
1/4 C finely grated cheese (Parmesan, Asiago, Pecorino Romano, or Cheddar)
1 T butter
2 C milk (you can also make it with 4 C water and omit the milk, if you want)
  1. In a large saucepan, bring 2 C water, 2 C milk, 1-1/4 t salt, and 1/8 t pepper to a boil over high heat. Whisking constantly, very gradually add the cornmeal in a thin stream, whisking until snooth before adding more.
  2. Reduce the heat to medium-low; simmer, whisking often, until thickened, 10 to 15 minutes. Remove from the heat; stir in the cheese and butter until smooth. Serve immediately.

1 comment:

Lisa Allen said...

I've never made polenta, but you have inspired me to try it! It looks delicious!