Italian Chicken with Creamy Polenta
Italian Chicken with Creamy Polenta

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, italian chicken with creamy polenta. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on. Salt and pepper chicken breast and marinate the chicken while you clean and cut your onions. Stir in garlic, then add chicken. Whisk or stir in the polenta, then stir until the water returns to a simmer.

Italian Chicken with Creamy Polenta is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Italian Chicken with Creamy Polenta is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have italian chicken with creamy polenta using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Italian Chicken with Creamy Polenta:
  1. Make ready 2 chicken breasts
  2. Get 4 tbsp olive oil
  3. Make ready 1 1/2 tsp dried basil
  4. Prepare 1 tsp dried oregano
  5. Take 1 tsp dried parsley
  6. Prepare 1/2 tsp garlic powder or 1 clove garlic crushed
  7. Get 160 g cherry tomatoes
  8. Get 60 g pitted green olives (from a jar is fine)
  9. Take Salt & pepper
  10. Prepare 80 g polenta
  11. Make ready 500 ml hot vegetable stock
  12. Make ready 20 g butter
  13. Take 30 g grated parmesan

Saute the sauteables: In a saucepan or a Dutch oven heat the olive oil over medium heat. Heat up the olive oil in a heavy bottom cast iron pot. Stir in the wine and chicken stock. Gently press the chicken pieces down into the mushrooms, and add the thyme sprigs.

Instructions to make Italian Chicken with Creamy Polenta:
  1. 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.
  2. 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.
  3. 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.
  4. 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. The Best Chicken With Polenta Recipes on Yummly Pour the chicken broth and milk into a medium size saucepan and bring to a boil.

So that is going to wrap it up for this exceptional food italian chicken with creamy polenta recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!