posted by Mary Ann Mariotti 04-28-100 8:46 PM
* Exported from MasterCook *
Chicken with Mushrooms and Olives
(Serve with Polenta)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boned and skinned chicken breast halves
1 small onion -- chopped
4 cloves garlic -- minced
2 teaspoons chicken base
1/4 teaspoon sage or 4 to 6 fresh leaves chopped
2 small can tomato sauce
1 can small pitted black olives -- drained
8 oz. fresh mushrooms -- sliced
olive oil
salt and fresh ground pepper to taste
1/2 cup water or more if needed
Put a thin layer of oil on bottom of fry pan and let it heat. Cut chicken breasts into julienne pieces and cook in oil till red is gone and they start to brown. Add the onion and garlic and cook a few minutes. Do not let garlic brown.
Add tomato sauce, olives, mushrooms, sage and salt and pepper to taste. Lower heat to simmer and let cook 15 to 20 minutes or till it reduces. Add chicken base and 1/4 to 1/2 cup water and simmer again till it reduces again.
During last reduction cook the polenta and serve on top of the soft polenta. Sauce will be on the brown side.
* Exported from MasterCook *
Polenta
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Polenta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cornmeal
2 cups cold water
5 1/2 cups water
2 tablespoons chicken base
2 tablespoons butter
Put cornmeal in 2 cups cold water in bowl. Stir and set aside.
Measure 5 1/2 cups water in deep pot and boil. Add polenta and water and other ingredients and stir over medium heat till smooth and mixture thickens. Do not overcook.
Serve warm with chicken and mushroom mixture or put in loaf pan and let cool. You can slice it and grill it later.