Breast of Chicken with Rosemary and Polenta with Po

Name: Breast of Chicken with Rosemary and Polenta with Porcini Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breasts; 6 ounces olive oil, plus 3 ounces; 3 tablespoons chopped rosemary; Salt; 32 ounces salted water; 1 pound polenta flour; 6 ounces all-purpose flour; 6 ounces dry white wine; 2 rosemary sprigs; 2 pounds porcini mushrooms, sliced; 4 ounces parsley, chopped finely

Servings: persons

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

1331

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 chicken breasts, 6 ounces olive oil, plus 3 ounces, 3 tablespoons chopped rosemary, Salt, and more.

Yes, Breast of Chicken with Rosemary and Polenta with Porcini Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breast of Chicken with Rosemary and Polenta with Porcini Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions