CHICKEN IN PUTTANESCA SAUCE OVER CREAMY POLENTA
Make and share this Chicken in Puttanesca Sauce over Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
- Bring up to a simmer, then turn the heat down to low.
- While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
- Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
- Remove chicken from skillet to a plate; cover with foil, set aside.
- Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
- Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
- Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes.
- To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
- Add in the butter and grated cheese; stir to combine.
- If polenta becomes too thick, you can always add more stock or milk.
- Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.
Nutrition Facts : Calories 784.7, Fat 36.3, SaturatedFat 10.7, Cholesterol 170.6, Sodium 1629.8, Carbohydrate 46.7, Fiber 6.2, Sugar 12.8, Protein 68.3
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