thanks to my good friend nicole . . . this recipe made it to our family favorites list.
braised chicken with mushrooms
serves 4
4 boneless, skinless chicken breast halves
coarse salt and fresh ground pepper
2 tablespoons olive oil
1 lb white mushrooms wiped and sliced
4 garlic cloves, halved
1/2 dry white wine (i used 1/4 cup white wine vinegar and 1/4 cup water)
1 3/4 cups chicken broth
2 tablespoons chopped fresh parsley
1. sprinkle the chicken breasts with 1/4 teaspoon salt and pepper. heat 1 tablespoon of the oil in a large skillet over high heat. add the chicken; cook until lightly browned, 2 to 3 minutes per side. transfer to plate.
2. add the remaining tablespoon of oil to the hot skillet. add the mushrooms, garlic, and 1/4 teaspoon salt. cover; cook over medium heat until the mushrooms release their juices, 2 to 3 minutes. remove lid. cook over high heat, tossing occasionally, until the mushrooms are golden, 4 to 5 minutes.
3. pour wine into the skillet; cook, stirring until evaporated, 1 minute. add the stock and parsley; cook over medium-high heat until the mushrooms are tender and the liquid has reduced, 8 to 10 minutes.
4. return the chicken to the skillet. cover; simmer over low heat until the chicken is cooked through, 10 to 12 minutes. serve the cutlets and polenta topped with mushrooms and a drizzle of the cooking liquid. garnish with additional fresh parsley.
oven baked polenta
3/4 cup cornmeal
coarse slat and fresh ground pepper
1/4 cup milk
2 tablespoons butter
1/4 teaspoon dried marjoram
1. preheat the oven to 425˚F. in a lidded baking dish, whisk together 3 cups water, the cornmeal, 1 1/4 teaspoons salt, and 1/8 teaspoon pepper. cover, and bake for 30 minutes, stirring halfway through.
2. remove from the oven, and add the milk, butter, and marjoram, and whisk briskly until smooth. serve immediately.
