Chicken breast in white wine thyme and rosemary reduction with artichokes, and mushroom polenta and zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz. Chicken Breast6 – Artichoke Hearts4 oz. Cremini Mushrooms FB4 oz. Coarse ground yellow corn meal4 oz. White Wine12 oz. Chicken Stock4 oz. Zucchini Julienne2– TBSP Lemon juice2 – TBSP Shallots, FB2 – TBSP Thyme, FB2 – TBSP Rosemary, FB2 – TBSP Arrowroot2 – TBSP Wondra Flour1 – TBSP Parmesan Cheese graded1 – TBSP Garlic Minced1 – TBSP Olive Oil1 – TBSP Salt
Preparation
1. Polenta - in a sauce pan add 1 tbsp. of oil, shallots, and mushrooms, sauté until soft; add 8 oz. of chicken stock bring to a boil and add coarse ground yellow corn meal slowly, stirring constantly; cover and simmer for 35 to 40 minutes.
2. When the water has absorbed add 1 tsp. of thyme, rosemary and 1 tbsp. of parmesan cheese.
3. Let cool then wrap in plastic wrap and form into a tube. Place in refrigerator. Before preparation slice tube into slices.
4. To cook polenta, heat pan sauté pan with slight amount of oil add slice and brown on both side.
5. In a sauté pan add oil and zucchini heat until tender salt to taste.
6. Pound out chicken breast to make thin. Salt and sprinkle with a fine coating of Wondra.
7. Add oil to sauté pan over medium; add chicken to sauté pan and brown, remove and rest.
8. Scrape fond then add shallots and garlic, cook until tender but not caramelized.
9. Add white wine and reduce by half; add chicken stock and artichokes reduce by quarter; return chicken and all juices back to the pan and place in the oven until chicken is tender.
10. Mix a small amount of the sauce with arrowroot and add to pan, if sauce gets to thick add more chicken stock.
11. Before serving add lemon juice then add 1 tbsp. of rosemary and thyme let bloom.
12. At service place a 2 tbsp. of wine reduction sauce on plate add one slice of polenta and then top with chicken breast and artichoke hearts; add zucchini.
Serving Size: 4
1. Polenta - in a sauce pan add 1 tbsp. of oil, shallots, and mushrooms, sauté until soft; add 8 oz. of chicken stock bring to a boil and add coarse ground yellow corn meal slowly, stirring constantly; cover and simmer for 35 to 40 minutes.
2. When the water has absorbed add 1 tsp. of thyme, rosemary and 1 tbsp. of parmesan cheese.
3. Let cool then wrap in plastic wrap and form into a tube. Place in refrigerator. Before preparation slice tube into slices.
4. To cook polenta, heat pan sauté pan with slight amount of oil add slice and brown on both side.
5. In a sauté pan add oil and zucchini heat until tender salt to taste.
6. Pound out chicken breast to make thin. Salt and sprinkle with a fine coating of Wondra.
7. Add oil to sauté pan over medium; add chicken to sauté pan and brown, remove and rest.
8. Scrape fond then add shallots and garlic, cook until tender but not caramelized.
9. Add white wine and reduce by half; add chicken stock and artichokes reduce by quarter; return chicken and all juices back to the pan and place in the oven until chicken is tender.
10. Mix a small amount of the sauce with arrowroot and add to pan, if sauce gets to thick add more chicken stock.
11. Before serving add lemon juice then add 1 tbsp. of rosemary and thyme let bloom.
12. At service place a 2 tbsp. of wine reduction sauce on plate add one slice of polenta and then top with chicken breast and artichoke hearts; add zucchini.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 341.6
- Total Fat: 9.5 g
- Cholesterol: 56.4 mg
- Sodium: 414.1 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 3.5 g
- Protein: 25.0 g
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