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Recipe Detail Page
Rosemary Chicken & Mushroom Sauté with Crispy Polenta
Holiday 2016
Stir-frying sliced chicken breasts gives you much juicier pieces of chicken than traditional sautéing, so just think of this as a sort of Italian stir-fry and use your wok if you have one (if you don’t, a large frying pan will still work fine).
Makes 4 servings
POLENTA
1 cup (250 mL) sodium-free chicken stock
1 cup (250 mL) milk
1 tsp (5 mL) kosher salt
1 cup (250 mL) instant polenta
½ cup (125 mL) grated Parmesan cheese
2 tbsp (30 mL) unsalted butter
Freshly ground black pepper
2 tbsp (30 mL) olive oil for frying, plus more for greasing pan
CHICKEN
1½ lbs (750 g) boneless skinless chicken breasts, thinly sliced
Salt and freshly ground black pepper
3 tbsp (45 mL) olive oil, divided
2 tbsp (30 mL) unsalted butter, divided
12 oz (375 g) sliced mixed mushrooms
1 tbsp (15 mL) chopped garlic
2 tsp (10 mL) chopped rosemary
¼ cup (60 mL) white wine
1½ cups (375 mL) sodium-free chicken stock
10 oz (300 g) cherry tomatoes, halved
1 Bring chicken stock, milk and salt to a boil in a small pot. Add polenta and whisk for 1 minute to combine. Remove from heat and stir in Parmesan and butter and season with pepper.
2 Grease an 8-inch (20-cm) baking pan with olive oil. Scrape in warm polenta and use a spatula to press into an even layer. Chill until firm. Cut into quarters.
3 Season chicken well with salt and pepper. Heat a wok or large skillet on high heat. Add 1 tbsp (15 mL) olive oil and swirl carefully to coat. Add half of chicken and stir-fry for 2 minutes or until lightly browned and almost cooked through. Scrape onto a plate. Repeat using another 1 tbsp (15 mL) oil and remaining chicken.
4 Add remaining 1 tbsp (15 mL) olive oil and 1 tbsp (15 mL) butter to pan. Add mushrooms and sauté for 4 minutes or until lightly golden; add garlic and rosemary and sauté for 1 minute longer. Scrape onto a plate and reserve.
5 Add wine to pan and let reduce by half, 1 to 2 minutes. Add chicken stock and boil 8 minutes or until reduced and slightly thickened. Add tomatoes and cook for 1 to 2 minutes or until tomatoes are softened. Swirl in remaining 1 tbsp (15 mL) butter, add chicken and mushrooms and toss until combined and heated through. Taste and add salt and pepper as needed.
6 To finish polenta, heat 2 tbsp (30 mL) oil in a large nonstick frying pan over medium-high heat. Add polenta squares and fry for 3 to 4 minutes a side or until crispy. Place a piece of polenta on each plate and spoon chicken mixture and juices overtop.
Makes 4 servings
