Stuffed Chicken And Herb Gravy With Creamy Polenta Recipe

Name: Stuffed Chicken And Herb Gravy With Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken and gravy:; 4 (6-ounce) skinless, boneless chicken breast halves; 2 very thin prosciutto slices (about 1/2 ounce), halved; 4 (2/3-ounce) slices reduced-fat provolone cheese; 1 tablespoon canola oil; 1/4 teaspoon freshly ground black pepper; 2 tablespoons minced shallots; 1 tablespoon chopped fresh thyme; 1 1/2 cups unsalted chicken stock (such as Swanson), divided; 1 tablespoon all-purpose flour; 1 1/2 tablespoons unsalted butter; 1 tablespoon chopped fresh flat-leaf parsley; 1 1/2 teaspoons chopped fresh tarragon; Polenta:; 2 cups 1% low-fat milk; 1/3 cup water; 1/2 cup uncooked polenta; 1/4 teaspoon kosher salt

Servings: persons

Chicken and gravy:
4 (6-ounce) skinless, boneless chicken breast halves
2 very thin prosciutto slices (about 1/2 ounce), halved
4 (2/3-ounce) slices reduced-fat provolone cheese
1 tablespoon canola oil
1/4 teaspoon freshly ground black pepper
2 tablespoons minced shallots
1 tablespoon chopped fresh thyme
1 1/2 cups unsalted chicken stock (such as Swanson), divided
1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons chopped fresh tarragon
Polenta:
2 cups 1% low-fat milk
1/3 cup water
1/2 cup uncooked polenta
1/4 teaspoon kosher salt

1
To prepare chicken, cut each breast horizontally to, but not through, the other side to create a pocket. Lift top flap of chicken pocket; arrange 1/2 prosciutto slice in each pocket. Top each prosciutto slice with 1 cheese slice; press top flap of pocket down over filling. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to pan, top side down; saute 5 minutes or until deeply browned. Turn and cook 4 minutes or until done. Remove from pan; keep warm.
2
Add shallots and thyme to pan; saute 30 seconds, stirring constantly. Combine 2 tablespoons stock and flour in a small bowl, stirring with a whisk. Add flour mixture and remaining stock to pan. Bring to a boil; cook 3 minutes or until reduced to 3/4 cup, scraping pan to loosen browned bits. Remove from heat; stir in butter, parsley, and tarragon.
3
To prepare polenta, bring milk and 1/3 cup water to a simmer. Gradually add polenta, stirring constantly with a whisk. Cook 3 minutes or until thick, stirring constantly. Stir in 1/4 teaspoon salt. Serve polenta with chicken and gravy.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 18 ingredients. The key ingredients include: Chicken and gravy:, 4 (6-ounce) skinless, boneless chicken breast halves, 2 very thin prosciutto slices (about 1/2 ounce), halved, 4 (2/3-ounce) slices reduced-fat provolone cheese, and more.

Yes, Stuffed Chicken And Herb Gravy With Creamy 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.

Stuffed Chicken And Herb Gravy With Creamy Polenta

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