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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
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-
Season chicken with 1/2 teaspoon salt and the pepper. Place flour in shallow dish; coat both sides of chicken in flour.
-
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.
-
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).
-
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.
-
Serve chicken and sauce over polenta.
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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
- 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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Expert Tips
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
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var configuration = {"title":"Chicken Cacciatore with Creamy Polenta","introduction":"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. ","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/7o7G1YqYck6Yewqr1AE3VQ_webp_base.webp?v=cea67873\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://images-gmi-pmc.edge-generalmills.com/d8d43b1f-504b-4fb9-bacc-34baa9178080.jpg"},"large":{"media":"(min-width: 767px)","src":"https://images-gmi-pmc.edge-generalmills.com/d8d43b1f-504b-4fb9-bacc-34baa9178080.jpg"},"alt":"Chicken Cacciatore with Creamy Polenta"},"contributor":{"label":"by:","name":"Tablespoon Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Jan 20, 2017"}},"ingredientGroups":[{"ingredients":[{"quantity":"4","description":"boneless skinless chicken breasts"},{"quantity":"1/2","description":"teaspoon salt"},{"quantity":"1/2","description":"teaspoon pepper"},{"quantity":"1/4","description":"cup Gold Medal™ all-purpose flour"},{"quantity":"2","description":"tablespoons olive oil"},{"quantity":"2","description":"tablespoons butter"},{"quantity":"8","description":"oz mushrooms, sliced"},{"quantity":"1","description":"medium onion, finely chopped"},{"quantity":"1","description":"small carrot, finely chopped"},{"quantity":"1","description":"rib celery, finely chopped"},{"quantity":"3","description":"cloves garlic, finely chopped"},{"quantity":"1","description":"cup dry white wine "},{"quantity":"1","description":"can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained"},{"quantity":"1","description":"cup Progresso™ chicken broth (from 32-oz carton)"},{"quantity":"2","description":"teaspoons finely chopped fresh rosemary leaves"}]},{"name":"Polenta","ingredients":[{"quantity":"1","description":"carton (32 oz) Progresso™ chicken broth"},{"quantity":"1/2","description":"teaspoon salt"},{"quantity":"1","description":"cup yellow cornmeal, preferably stone-ground"},{"quantity":"1/2","description":"cup grated Parmesan cheese"},{"quantity":"1/3","description":"cup heavy whipping cream"},{"quantity":"2","description":"tablespoons butter"}]}],"steps":[{"description":"Season chicken with 1/2 teaspoon salt and the pepper. Place flour in shallow dish; coat both sides of chicken in flour."},{"description":"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."},{"description":"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. 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