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Chicken Cacciatore with Creamy Polenta

Name: Chicken Cacciatore with Creamy Polenta
Prep time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
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; 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

2 Ratings

2 Reviews

Kitchen Tested

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.

By Tablespoon Kitchens

Updated January 20, 2017

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

Steps

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.

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 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;