Another delicious recipe from Everyday Food: Great Food Fast. I would buy the cookbook on the strength of this recipe and Grilled Tomato Linguine alone, but I have a couple more weeks to keep it from the library so I’ll be cooking more from it this week.
Simmering the chicken in chicken broth and sauteed mushrooms gives it a wonderful flavor. I substituted fresh oregano for the parsley that the recipe called for because that’s what I had.
Braised Chicken with Mushrooms and Oven-Baked Polenta
Adapted from Everyday Food: Great Food Fast
- 4 boneless skinless chicken breast halves
- Salt and pepper to taste
- 2 T extra virgin olive oil
- 1 lb. white mushrooms, washed and sliced
- 4 garlic cloves, smashed
- 1/2 c dry white wine
- 1 (14.5 oz.) can reduced-sodium chicken broth
- 2 T chopped fresh oregano
- Oven-baked polenta
Season chicken breasts with salt and pepper. Saute until golden in large skillet over medium high heat in 1 T of oil, about 3 minutes per side. Transfer to a plate and tent with foil.
Add another T of oil to the hot pan and then add the mushrooms and garlic. Season to taste with salt. Let the mushrooms sizzle for 2 to 3 minutes without tossing or disturbing them. Then continue cooking, tossing occasionally, until juices evaporate, about 8 minutes.
Add the wine to the pan and cook until evaporated, about 2 minutes. Add the chicken broth and oregano and bring to a simmer. Simmer for 10 minutes.
Return chicken to skillet and cover. Simmer over medium-low heat until chicken is cooked through, about 10 minutes. Serve chicken and mushrooms over polenta with a bit of the cooking broth poured over it.