Chicken In Puttanesca Sauce Over Creamy Polenta Recipes

CHICKEN-AND-POLENTA PUTTANESCA MELTS

Steps:

• Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.
• Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.
• Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.

CHICKEN IN PUTTANESCA SAUCE OVER CREAMY POLENTA

Steps:

• The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
• Bring up to a simmer, then turn the heat down to low.
• While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
• Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
• Remove chicken from skillet to a plate; cover with foil, set aside.
• Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
• Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
• Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes.
• To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
• Add in the butter and grated cheese; stir to combine.
• If polenta becomes too thick, you can always add more stock or milk.
• Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.

QUICK AND EASY CHICKEN MARSALA WITH A SOFT CREAMY POLENTA

Steps:

• Chicken Marsala.
• Heat oil in a large frying pan add onion to pan and stir until soft, add the mushrooms and stir for a few minutes. At the same time in another frying pan be cooking the chicken this just has to be turned a couple of times during the cooking process and cooked until done.
• Add Marsala wine, water and stock powder to mushrooms and bring to the boil then turn down the heat to medium. Stir a little water into the cornflour and to mixture to thicken slightly.
• Serve chicken over soft polenta pour some sauce over the chicken and top with chives.
• Soft Creamy Polenta.
• Bring the water and the stock to the boil in a pan. Add the polenta slowly whisking all the time while adding. When all the polenta has been added turn down the heat and stir continuously with wooden spoon until mixture is thick.
• Add the mascarpone, Parmesan and butter stir until cheese has melted. Add the cream and salt and pepper to taste serve immediately with chicken.
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FRESH TOMATO AND BASIL CHICKEN OVER SUPER CREAMY POLENTA

Steps:

• Bring 3 cups chicken broth to a boil in a saucepan.
• While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.
• Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.
• Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.
• Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.
• While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.
• To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.
• Add in the basil and toss with the chicken and tomatoes.
• Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.