rw.mpmn-digital.com
New recipes

Chicken Cacciatore with Creamy Polenta

Chicken Cacciatore with Creamy Polenta


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
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.


Watch the video: Chicken Cacciatore with Polenta. ქათამი კაჭატორი ღომით


Comments:

  1. Olis

    I agree, a very useful phrase.

  2. Farlan

    Quite right! The idea is good, I support it.

  3. Gad

    Quick Answer)))

  4. Orpheus

    I think you are not right. Write in PM, we will communicate.

  5. Uthman

    I am finite, I apologize, but it does not come close to me. Who else can help?

  6. Evrawg

    In my opinion, he is wrong. Let us try to discuss this. Write to me in PM.

  7. Razvan

    Sorry, the phrase has been deleted.



Write a message