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Chicken Cacciatore with Creamy Polenta

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Tablespoon Kitchens
Updated Jan 20, 2017
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Classically Italian and wholly comforting, this rustic chicken, tomato and vegetables braise feels special enough to serve at a dinner party without being fussy or complicated. Even the creamy polenta is easy—promise.

Chicken Cacciatore with Creamy Polenta

  • Prep Time 40 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 21
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Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz mushrooms, sliced
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 rib celery, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 cup dry white wine
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 teaspoons finely chopped fresh rosemary leaves

Polenta

  • 1 carton (32 oz) Progresso™ chicken broth
  • 1/2 teaspoon salt
  • 1 cup yellow cornmeal, preferably stone-ground
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup heavy whipping cream
  • 2 tablespoons butter

Instructions

  • Step 
    1
    Season chicken with 1/2 teaspoon salt and the pepper. Place flour in shallow dish; coat both sides of chicken in flour.
  • Step 
    2
    In 5-quart Dutch oven, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium-high heat. Add chicken; cook about 3 minutes on each side or until browned. Remove chicken to plate; cover to keep warm.
  • Step 
    3
    Reduce heat to medium; add remaining 1 tablespoon oil and 1 tablespoon butter. Add mushrooms; cook 2 minutes, stirring occasionally, until lightly browned. Add onion, carrot and celery; cook about 6 minutes or until vegetables are softened. Add garlic; cook and stir 1 minute. Add white wine; cook 7 to 10 minutes, stirring occasionally, until reduced by half. Stir in tomatoes, broth and rosemary. Heat to boiling. Reduce heat to low. Add chicken breasts; simmer 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Step 
    4
    Meanwhile, in 4-quart saucepan, heat broth and 1/2 teaspoon salt just to boiling over medium-high heat. Reduce heat to medium; very slowly beat in cornmeal with whisk. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Reduce heat to low; cover and cook 20 minutes, stirring once after 10 minutes. Remove from heat; stir in Parmesan cheese, whipping cream and 2 tablespoons butter.
  • Step 
    5
    Serve chicken and sauce over polenta.

Nutrition

780 Calories
36g Total Fat
51g Protein
62g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
780
Calories from Fat
320
Total Fat
36g
55%
Saturated Fat
17g
84%
Trans Fat
1g
Cholesterol
170mg
56%
Sodium
2350mg
98%
Potassium
700mg
20%
Total Carbohydrate
62g
21%
Dietary Fiber
5g
20%
Sugars
15g
Protein
51g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
30%
30%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 4 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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