Ingredients
-
4
-
2
-
4
-
-
-
1/4
-
1
-
5
-
1
-
1/2
-
1/4
-
1/2
-
1/2
-
20
-
Directions
Fresh Tomato and Basil Chicken over Super Creamy Polenta,From Rachael Ray,I did not give a star rating on the full recipe, as I only made the polenta. 🙂 But I would give the polenta alone 5 stars! I followed the recipe almost exactly, except I may have used closer to 4 cups of chicken broth, to get the really smooth consistency. My grocery store didn’t have any polenta labeled as “quick-cooking,” so I took a chance and just used the regular cornmeal polenta from the bulk bins. Turned out perfect and was soft and cooked within just a few minutes. The mascarpone is a great addition. Thank you!
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Steps
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1
Done
|
Bring 3 Cups Chicken Broth to a Boil in a Saucepan. |
|
2
Done
|
While the Stock Is Coming to a Boil; Heat a Large Nonstick Skillet Over Med-High Heat With the Olive Oil. |
|
3
Done
|
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. |
|
4
Done
|
Scoot the Chicken Over to the Edges of the Skillet, Then Add in the Onions and Garlic; Continuing to Cook For 3 More Minutes. |
|
5
Done
|
Add the Remaining Cup of Chicken Broth and Cook 3-4 Minutes or Until Reduced by Half. |
|
6
Done
|
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. |
|
7
Done
|
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. |
|
8
Done
|
Add in the Basil and Toss With the Chicken and Tomatoes. |
|
9
Done
|
Serve the Polenta in Shallow Bowls and Top With the Fresh Tomato and Basil Chicken. |
