CHICKEN CACCIATORE WITH POLENTA AND CHANTERELLES MUSHROOMS
By CHEF DAN:
Serves 4
1-1/2-pounds chicken breasts, boneless, skinless, pounded to 1/4-inch thick
12 ounces chanterelles mushrooms, trimmed and quartered
1 onion, cut into wedges
4 garlic cloves, sliced
4 tablespoons butter
1/4-cup all-purpose flour
2 (14.5oz) can diced tomatoes
1 cup dry white wine
1 tablespoon capers
Salt and pepper to taste
Garnish with fresh oregano
POLENTA:
1/3-cup white corn meal
1-cup water
1/2-cup parmesan cheese
1 tablespoon butter
1/8-teaspoon salt
DIRECTIONS:
1. In a skillet add 2 tablespoons butter over medium-heat until hot and sizzling.
2. Add seasoned chicken breasts.
3. Sear chicken for about 5 minutes or until chicken browned nicely.
4. Set aside and cover with foil.
5. In the skillet add 2 tablespoons butter, and mushrooms, stirring occasionally, until browned about 2-3 minutes.
Add flour stirring 1 minute.
6. Add tomatoes, wine, garlic, capers and chicken and their juices.
7. Bring to a boil and reduce heat to a simmer, and cook until chicken is cooked through about 12-15 minutes.
8. Meanwhile in bowl mix together corn meal and 1/2-cup water
9. In a sauce pan bring the remaining 1/2-cup water, butter, and salt to a boil.
10. Slowly adding corn meal mixture, stirring constantly.
11. Cook stirring for about 10 minutes or until polenta is thick.
12. Stir in cheese.
13. Serve chicken cacciatore over polenta, and garnish with fresh oregano.
ENJOY DAN: BON-APPETITE!!
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