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Monday, March 7, 2011

braised chicken with havarti polenta


This Week's Cravings features "romantic meals"...you know, those meals that you serve on your special dishes to that special someone on those special occasions when you have your table lit by your special candles?  Here's one of our favorites!



The braised chicken and veggies are a healthy yet flavorful accompaniment to the easy but elegant creamy polenta.  It's the perfect meal for a special occasion!
 
To make the chicken and veggies, melt one tablespoon butter in a skillet sprayed with cooking spray.  Cut 4 chicken breasts into slices and then sprinkle with salt and pepper.  Cook both sides in butter until browned and then remove to a plate and keep warm.




Cut 2 bell peppers and half an onion into strips.  Add 1 cup of sliced mushrooms.  Beautiful veggies!


Pour 1 tablespoon of olive oil into the skillet.  Saute the bell peppers, onion, and mushroom in the skillet for 5 minutes.  Add 1 cup of frozen corn (nope, you don't need to thaw it first) and saute for another 2-4 minutes.  Remove all of the veggies and keep warm.



Pour 1 cup of white wine, 1 cup of chicken broth, and the juice of one orange into the skillet and bring to a boil.


Add the chicken; cover and cook for 10 minutes.  Uncover and cook for 10 more minutes, or until chicken is cooked through.  Add the vegetables back to the skillet and sprinkle with cayenne pepper.  Serve this deliciousness over polenta!

What's that?  How do you make polenta?  E.A.S.Y.

Bring 2 1/4 cups chicken broth to a boil and then gradually whisk in 3/4 cup of cornmeal.



Reduce the heat to low and continue cooking, whisking often, for 30 minutes.  The broth will slowly evaporate and the cornmeal will begin to look silky (if you can believe it!).  I like to have the polenta cooking on the side while I'm cooking the chicken and veggies.

At the end of the 30 minutes, stir in 1 tablespoon of butter, 1/2 cup milk, and 4 slices of Havarti cheese (or cheese of your choice!).  I love Havarti - it adds even more creaminess and subtle flavor.


Voila!  You have a beautiful and delicious meal that is actually quite healthy!  This meal serves at least 6.



Braised Chicken with Havarti Polenta
2 T. butter, divided
4 chicken breasts, sliced into strips
salt and pepper to taste
1 T. olive oil
2 bell peppers, cut into strips
1/2 onion, cut into strips
1 cup sliced mushrooms
1 cup frozen corn
1 cup white wine
3 1/4 cups chicken broth, divided
juice from one orange
1/4-1/2 t. cayenne pepper
3/4 cup cornmeal
1/2 cup milk
4 slices Havarti cheese (or cheese of choice)


For chicken:
Melt one tablespoon butter in a nonstick skillet sprayed with cooking spray.  Sprinkle chicken with salt and pepper and cook in butter until browned (does not need to be cooked through).  Remove to a plate and keep warm.

Pour one tablespoon of olive oil in the skillet and saute bell peppers, onion, and mushrooms for 5 minutes.  Add frozen corn and saute another 2-4 minutes.  Remove to a plate and keep warm.

Pour white wine, chicken broth, and orange juice into the skillet and bring to a boil.  Add the chicken; cook for 10 minutes covered.  Uncover and cook for 10 more minutes, or until chicken is cooked through.  Add the vegetables back to the skillet and sprinkle with cayenne pepper.  Serve over polenta.

For polenta:
Bring chicken broth to a boil.  Gradually whisk in cornmeal.  Reduce heat to low and cook for 30 minutes, stirring often.  Stir in 1 tablespoon of butter, milk, and Havarti cheese.

Nutrition (1/6 recipe):  463 calories, 15g fat, 7g saturated fat, 0g trans fat, 123mg cholesterol, 586mg sodium, 29g carbs, 3g fiber, 5g sugar, 46g protein, 12% vit. A, 94% vit. C, 15% calcium, 16% iron.


Romantic Meals!
Inquiring minds want to know...what special meal do you put on your special china and serve to your special someone?  Link up below!

4 comments:

  1. Looks fabulous! And the words "havarti polenta" make me swoon!

    ReplyDelete
  2. This looks amazing. I'm finishing off some BBQ ribs tonight, but this is coming up on the menu soon! Thanks. :-)

    ReplyDelete
  3. Oh, I *love* polenta! I've never understood why it's not become a more popular dish in North America, it's so easy and inexpensive (and tasty!)I like to make mine using half stock and half milk for the liquid.

    ReplyDelete

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