Italian Chicken with Creamy Polenta is the first thing that appears to many people’s thought when it arrives to a comfort dish. Today, we are going to provide you instructions on cooking a delicious Italian Chicken with Creamy Polenta.
We hope you got benefit from reading it, now let’s go back to italian chicken with creamy polenta recipe. To cook italian chicken with creamy polenta you need 13 ingredients and 4 steps. Here is how you do that.
First of all, here are the ingridients that you should prepare to cook Italian Chicken with Creamy Polenta:
- Provide 2 of chicken breasts.
- Take 4 tbsp of olive oil.
- You need 1 1/2 tsp of dried basil.
- Get 1 tsp of dried oregano.
- Take 1 tsp of dried parsley.
- Get 1/2 tsp of garlic powder or 1 clove garlic crushed.
- Take 160 g of cherry tomatoes.
- Provide 60 g of pitted green olives (from a jar is fine).
- Prepare of Salt & pepper.
- Prepare 80 g of polenta.
- You need 500 ml of hot vegetable stock.
- Use 20 g of butter.
- You need 30 g of grated parmesan.
After readying the ingridients, now we are set to make our delightful Italian Chicken with Creamy Polenta:
- Place the chicken into a zip top plastic bag. Put the oil, herbs & garlic powder/fresh garlic into a jug & mix well. Pour the mixture into the bag with the chicken & seal it up. Tip the bag to make sure the chicken gets well covered. Put the bag in the fridge for 3 hours or overnight if you can. Pre-heat the oven to 180 Fan/Gas 6/200C. Remove the chicken from the fridge & transfer it from the bag into a roasting tin or dish..
- Scatter the tomatoes & olives (if using) around the chicken then drizzle the remaining marinade form the bag over the chicken. Cover the tin with foil & place in the oven for 10 minutes. After 10 minutes remove the foil from the tin & place it back in the oven to cook for a further 20 minutes..
- Make the polenta.Pour the hot stock into a saucepan over a medium heat & bring to a boil. Add the polenta stirring constantly with a whisk. Once the polenta has thickened turn the heat down to low cover & leave to cook for 30 minutes, checking every 10 minutes to stir. Remove from the heat & stir in the butter & cheese & a pinch of pepper..
- Serve with the chicken..
Stir in the wine and chicken stock. Gently press the chicken pieces down into the mushrooms, and add the thyme sprigs. Heat the stock, water, & milk to a low simmer in a medium saucepan. Remove the polenta from heat, and stir in the butter and garlic. Season with salt and pepper to taste.
Recipe : Italian Chicken with Creamy Polenta
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