Chicken with Mushrooms, Olives and Polenta
- Yield servings
Ingredients
- 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
Instructions
- 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.
Polenta:
- 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.
