Chicken Cacciatore With Polenta – a delicious recipe with chicken stock, milk, polenta, butter, Parmesan cheese, chicken breasts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
For the polenta, bring stock and milk to a boil in a large saucepan on medium-high heat. Add 1/2 tsp salt. Gradually add polenta in a steady stream, stirring constantly with a wooden spoon. Reduce heat to low and cook, stirring frequently, for about 20 mins or until polenta is thick and creamy. Remove from heat. Stir in butter and cheese. Keep warm.
2
Meanwhile, heat oil in a large skillet on medium-high heat. Add chicken and cook, turning, until browned on both sides. Add tomatoes and cook for 3-4 mins. Add mushrooms. Reduce heat to low; simmer 10-12 mins until chicken is cooked through. Stir in olives.
3
Serve chicken cacciatore over the polenta. Garnish with arugula, if desired.
572
kcal
Calories
24
g
Fat
11
g
Carbs
76
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups chicken stock, 2 cups milk, 1 cup plus 2 tbsp polenta, 2 tbsp butter, and more.
Yes, Chicken Cacciatore With Polenta 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.
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