Chicken Cacciatore with Creamy Polenta
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Classically Italian and wholly comforting, this rustic chicken, tomato and vegetables braise feels special enough to serve at a dinner party without being fussy or complicated. Even the creamy polenta is easy—promise. MORE+LESS-
Make with
Progresso Broth
4
boneless skinless chicken breasts
1/4
cup Gold Medal™ all-purpose flour
1
medium onion, finely chopped
1
small carrot, finely chopped
1
rib celery, finely chopped
3
cloves garlic, finely chopped
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1
cup Progresso™ chicken broth (from 32-oz carton)
2
teaspoons finely chopped fresh rosemary leaves
Polenta
1
carton (32 oz) Progresso™ chicken broth
1
cup yellow cornmeal, preferably stone-ground
1/2
cup grated Parmesan cheese
1/3
cup heavy whipping cream
Hide Images
1
Season chicken with 1/2 teaspoon salt and the pepper. Place flour in shallow dish; coat both sides of chicken in flour.
2
In 5-quart Dutch oven, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium-high heat. Add chicken; cook about 3 minutes on each side or until browned. Remove chicken to plate; cover to keep warm.
3
Reduce heat to medium; add remaining 1 tablespoon oil and 1 tablespoon butter. Add mushrooms; cook 2 minutes, stirring occasionally, until lightly browned. Add onion, carrot and celery; cook about 6 minutes or until vegetables are softened. Add garlic; cook and stir 1 minute. Add white wine; cook 7 to 10 minutes, stirring occasionally, until reduced by half. Stir in tomatoes, broth and rosemary. Heat to boiling. Reduce heat to low. Add chicken breasts; simmer 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
4
Meanwhile, in 4-quart saucepan, heat broth and 1/2 teaspoon salt just to boiling over medium-high heat. Reduce heat to medium; very slowly beat in cornmeal with whisk. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Reduce heat to low; cover and cook 20 minutes, stirring once after 10 minutes. Remove from heat; stir in Parmesan cheese, whipping cream and 2 tablespoons butter.
5
Serve chicken and sauce over polenta.
Expert Tips
- White button mushrooms work well in this recipe, but for a deeper mushroom flavor, try baby cremini mushrooms.
- If you like your cacciatore on the spicy side, add 1/2 teaspoon crushed red pepper flakes to the dish with the white wine.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 780
- Calories from Fat
- 320
% Daily Value
- Total Fat
- 36g
- 55%
- Saturated Fat
- 17g
- 84%
- Trans Fat
- 1g
- Cholesterol
- 170mg
- 56%
- Sodium
- 2350mg
- 98%
- Potassium
- 700mg
- 20%
- Total Carbohydrate
- 62g
- 21%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 15g
- Protein
- 51g
- Vitamin A
- 90%
- 90%
- Vitamin C
- 4%
- 4%
- Calcium
- 25%
- 25%
- Iron
- 30%
- 30%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 4 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
I agree, a very useful phrase.
Quite right! The idea is good, I support it.
Quick Answer)))
I think you are not right. Write in PM, we will communicate.
I am finite, I apologize, but it does not come close to me. Who else can help?
In my opinion, he is wrong. Let us try to discuss this. Write to me in PM.
Sorry, the phrase has been deleted.