Chicken Francaise with herb polenta and sauteed spinach

Ingredients for Herbed Polenta

  • 1 Cup of Polenta
  • 4 Cups of Water
  • 1 Tablespoon of Chicken Base
  • 2 Sprigs of Fresh rosemary
  • 2 Sprigs of Thyme
  • 1 Sprig Marjoram
  • ¼ cup of grated parmesan
  • Salt and pepper to taste

Bring 4 cups of water to a boil. Add Chicken Base stir until incorporated. Gradually add Polenta and continue stirring until the Polenta becomes Thick. Add remaining ingredients and stir until they are combined.

Once the polenta is finished pour the mixture into a greased 9×13 baking dish and cover it with plastic wrap. Pat the surface until it becomes smooth and flat. Place the polenta in the refrigerator and allow to cool for 30 minuets.

After the polenta has set you can cut it into any shape you like and remove it from the pan with a spatula.

To reheat the polenta heat 3 tablespoons of oil in a saute pan, add the polenta. Cook the polenta until it becomes golden brown on all sides and warm in the middle.

Ingredients for Chicken à la Française

  • 1- 5 oz Chicken Breast
  • Flour for breading
  • 2 Table Spoons of Olive Oil
  • 4 tablespoons of butter
  • 1 tablespoon of Minced garlic
  • 1 Tablespoon of Shallots
  • 1 Tablespoon of Capers
  • ¼ cup of white wine or sherry
  • ¼ cup of chicken stock
  • 1 teaspoon of Roux – equal parts butter and flour combined well

Add Olive oil to a sauté pan and and turn the burner on a medium high heat. Meanwhile lightly dredge chicken breast in flour. Once the oil becomes hot add the chicken breast. Once the chicken breast begins to brown turn the chicken breast over and continue to cook 2 additional minuets. Remove the chicken breast to a plate and pour the hot olive oil in a heat proof container.

Allow the pan to cool slightly then add the butter, garlic, shallots and capers. Saute these ingrediants for one minuet.

Delgaze the pan with the white wine and reintroduce the chicken breast to the pan.

Add the chicken stock and the roux. Gently spoon the liquid over the chicken breast until the chicken breast is cooked thoroughly.

Remove the chicken breast and place it on a plate. Pour the thickened sauce in the pan over top of the chicken. Garnish with fresh lemon slices.

Ingredients for Sautéed Spinach

  • 1 teaspoon of butter
  • 1 large handful of Fresh Spinach
  • 3 Tablespoons of White wine
  • Salt and pepper to taste

On medium heat add butter to a saute pan. Once the butter is melted add the spinach. Once the spinach is wilted slightly add the white wine and sauté further. Season to taste and serve immediately.

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