Garlic-Rosemary Grilled Chicken on Creamy Polenta
I’m so obsessed with the recipes we found in the cooking class we took at the start of summer. It’s been fun to try them all out on our own and they are all SO GOOD. Now this one involves a lot of cream so it’s definitely not on the “light” side, but it’s so darn good. I am in love with polenta. In. Love.
I teased this recipe last week but now its’ time to share the whole enchilada…or chicken, as the case may be. This dish is amazing! Rich and tasty and fantastic. It was a bit time consuming, so definitely a fun weekend splurge.
I also have to admit that I don’t like mushrooms. At all. It’s the one food dislike I’ve never outgrown. But I’m always open to trying new things in the hope that I might suddenly like them (hey, it happened four years ago with tomatoes and now I am growing them myself and can’t get enough!). So I’m optimistic. I gave my mushroom-loving husband full kitchen duties on the mushroom sauce. I tried it. And I liked it. Cue dramatic music. I’m definitely feeling more adventurous!
Garlic-Rosemary Grilled Chicken on Creamy Polenta With Pancetta-Mushroom Sauce
Makes 6 servings (we made only a third for just the two of us)
1/4 cup olive oil
1 tablespoon chopped garlic
1 tablespoon chopped rosemary
6 boneless skinless chicken breast halves
3 1/2 cups chicken broth
1/2 cup heavy whipping cream
4 tablespoons unsalted butter
1 cup polenta (could sub with quick-cooking grits or cornmeal)
2 cups beef broth
2 cups chicken broth
1 cup dry white wine
6 ounces pancetta, chopped
1 pound shiitake mushroom (or other kind), stemmed and sliced
1 1/2 cups heavy whipping cream
1 teaspoon chopped rosemary
1. Trim chicken and pound to even 1/2-inch thickness. Combine olive oil, garlic, and rosemary in flat casserole dish. Add chicken, turning to coat. Cover and refrigerate 2 hours.
2. For sauce, place both broths and wine in saucepan and bring to boil. Cook until reduced to 2 cups, 30 minutes. Remove from heat. Cook pancetta in large skillet over medium high heat until crisp, stirring often (can use a little oil here). Using slotted spoon, remove pancetta to bowl. Add mushrooms to skillet and cook until soft and golden, 5 minutes. Add reduced broth, cream, and rosemary to skillet and simmer until reduced to sauce consistency, 5 minutes. Mix in pancetta.
3. For polenta, place broth, cream, and butter in large saucepan and bring to boil. Gradually whisk in polenta (TURN HEAT DOWN FIRST to avoid drastic stovetop disaster; whisk right away to avoid lumps; pour polenta from spouted cup to slowly pour in; should be creamy and smooth and not feel gritty to taste). Reduce heat to low, cover and cook until polenta is creamy and tender, stirring occasionally, 5 minutes. Season to taste with salt and pepper.
4. Prepare grill and cook chicken 4 to 5 minutes per side or until cooked through. Spoon polenta onto plates and top with chicken. Spoon sauce over all, serve.