Chicken with Mushrooms, Olives and Polenta

  • Yield servings


4 boneless, skinless chicken breast halves
4 tablespoons olive oil
1 whole onion, chopped
4 cloves garlic, minced
2 cans (8oz each) tomato sauce
1 can pitted black olives
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces fresh mushrooms, sliced
1/2 cup water
2 teaspoons chicken base
Polenta: see recipe


  1. Cut each chicken breast half into 8-10 pieces. In large frypan, place oil over medium high heat. Add chicken and cook, turning until no longer pink, about 5 minutes. Add onion and garlic and cook 1 minute more. Add tomato sauce, olives, sage, salt, pepper and mushrooms; simmer on low heat about 8 minutes. Add water and chicken base, stirring; simmer while preparing Polenta. To serve, pour chicken mixture over Polenta. Makes 4 servings.


  1. In large bowl, mix together 2 cups cornmeal and 2 cups cold water; set aside. In large saucepan over medium heat, place 5-1/2 cups water and bring to a boil. Stir in cornmeal mixture, 2 tablespoons chicken base and 2 tablespoons butter. Cook about 10 minutes or until smooth and thickened. Place Polenta in 9×13-inch glass dish and keep warm until ready to serve.



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