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Chicken Cacciatore with Creamy Polenta

Prep 40 min
Total 1 hr 5 min
Servings 4

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. MORE + LESS -

Ingredients

boneless skinless chicken breasts

1/2

teaspoon salt

1/2

teaspoon pepper

1/4

cup Gold Medal™ all-purpose flour

tablespoons olive oil

tablespoons butter

oz mushrooms, sliced

medium onion, finely chopped

small carrot, finely chopped

rib celery, finely chopped

cloves garlic, finely chopped

cup dry white wine

can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

cup Progresso™ chicken broth (from 32-oz carton)

teaspoons finely chopped fresh rosemary leaves

Polenta

carton (32 oz) Progresso™ chicken broth

1/2

teaspoon salt

cup yellow cornmeal, preferably stone-ground

1/2

cup grated Parmesan cheese

1/3

cup heavy whipping cream

tablespoons butter

Steps

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1

Season chicken with 1/2 teaspoon salt and the pepper. Place flour in shallow dish; coat both sides of chicken in flour.
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.
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).
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.
5

Serve chicken and sauce over polenta.

Expert Tips

White button mushrooms work well in this recipe, but for a deeper mushroom flavor, try baby cremini mushrooms.
If you like your cacciatore on the spicy side, add 1/2 teaspoon crushed red pepper flakes to the dish with the white wine.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 780
Calories from Fat: 320

% Daily Value

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;