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Chicken with Mushrooms, Olives And Polenta

Make Chicken with Mushrooms, Olives And Polenta at home with Boneless Skinless Chicken Breast Halves, Olive Oil, Onion, Garlic, and Ca Tomato Sauce. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4
• 4 tbsp
• 1
• 4 clove
• 2
• 1 can
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 8 oz
• 1/2 cup
• 2 tsp
• 2 cup
• 2 cup
• 5 1/2 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Cut each chicken breast half into 8-10 pieces.

2. 2

   In large frypan, place oil over medium high heat.

3. 3

   Add chicken and cook, turning until no longer pink, about 5 minutes.

4. 4

   Add onion and garlic and cook 1 minute more.

5. 5

   Add tomato sauce, olives, sage, salt, pepper and mushrooms; simmer on low heat about 8 minutes.

6. 6

   Add water and chicken base, stirring; simmer while preparing Polenta. To serve, pour chicken mixture over Polenta.

7. 7

   In large bowl, mix together cornmeal and 2 cups cold water; set aside.

8. 8

   In large saucepan over medium heat, place 5-1/2 cups water and bring to a boil.

9. 9

   Stir in cornmeal mixture, chicken base and butter.

10. 10

    Cook about 10 minutes or until smooth and thickened.

11. 11

    Place Polenta in 9x13-inch glass dish and keep warm until ready to serve.

12. 12

    "The National Broiler Council and the U.S. Poultry & Egg Association"

13. 13

    Nutr. Assoc.: 0