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Chicken Cacciatore with Creamy Polenta

  • Prep 40 min
  • Total 1 hr 5 min
  • Servings 4
  • Pinterest
    139
  • Print
    214
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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. MORE + LESS -

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

Hide Images
  • 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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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