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1
Begin by cleaning and marinating the chicken in 6 ounces of the olive oil, fresh rosemary, and a pinch of salt for approximately 4 hours.
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2
To prepare the polenta, bring the salted water to a boil.
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3
Once the water has boiled, sprinkle the polenta flour in the water and beat with a whisk.
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4
Lower the heat and cook for about 40 minutes until the polenta falls away from the sides of the pan.
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5
It is hard to determine the exact amount of water as it depends on the quality of the polenta flour.
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6
If it becomes hard, add hot water until the polenta softens and can be stirred.
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7
To cook the chicken, remove it from the marinade, dust the chicken breasts with flour, place them in a pan, add the white wine, and cook on high heat for 10 minutes, flipping on each side.
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8
At the same time the chicken is cooking, using another pan, heat the remaining 3 ounces of olive oil.
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9
Add the rosemary sprigs to flavor the oil.
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10
Take the rosemary out and add the porcini mushrooms and salt.
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11
Cook for 5 minutes and then add the chopped parsley.
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12
To serve, place the chicken on a plate and add some of the sauce from the pan.
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13
On the side place some polenta and top it with some of the porcini mushrooms.
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14
To garnish, sprinkle some parsley and add a sprig of rosemary.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
