halfbakedharvest4.5
45-Minute Truffled Mushroom Chicken with Polenta + Roasted Broccolini.
This meal, it just doesn't get any better. And it's all ready in under 45-minutes? Almost too good to be true... but then it is true! hehe :)
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●oven
- ●baking sheet
- ●skillet
📝 Preparation Steps
1
To make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to ⏱️ 20 minutes. Keep warm and then just before serving, stir in the butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter or milk.
polenta1 cupmilk (I like to use 2% or canned coconut milk)1 cupcups milk1 1/2salt and pepper (to taste)
2
Meanwhile, preheat the oven to 425 degrees F.
3
On a baking sheet, toss together the broccolini, delicata squash, 2 tablespoons olive oil and a good pinch of salt + pepper. Place in the oven and roast for ⏱️ 25-30 minutes, tossing twice throughout cooking until the squash is tender and the broccolini is nice and charred.
delicata squash (seeded + sliced into half circles)1olive oil (divided (2+2+1))5 tablespoonssalt + pepper (to taste)
4
Meanwhile, heat the other 2 tablespoons of olive oil in large brazier or skillet with sides. Season the chicken with salt + pepper. Sear the chicken on both sides until browned, about ⏱️ 4-5 minutes. Remove the chicken from the skillet and add the remaining tablespoon of olive oil. Add the mushrooms and season with salt + pepper. Cook, stirring occasionally for ⏱️ 5 minutes. Stir in the garlic and thyme, cook another minute. Add the flour and continue cooking another minute longer. Slowly pour in the wine, whisking as you pour, until the wine is incorporated into the flour. Whisk in the chicken broth and milk.
olive oil (divided (2+2+1))5 tablespoonssalt + pepper (to taste)garlic (minced or grated)2 clovesfresh thyme (chopped)2 tablespoonsflour1 tablespoonmilk (I like to use 2% or canned coconut milk)1 cupcups milk1 1/2
5
Bring the mixture to a low boil. Stir in the truffle oil, parmesan cheese and then slide the chicken back into the sauce. Simmer the sauce over medium low heat until the chicken is cooked through and the sauce has thickened slightly, about ⏱️ 10-15 minutes depending on the size of your chicken.
6
Remove the sauce from the heat and stir in the parsley + a pinch of crushed red pepper flakes. Serve the chicken over a plate of polenta with a side of the roasted broccolini and squash. EAT.
pinch of crushed red pepper flakespolenta1 cup
Nutrition Facts
calories
925 kcal
fat Content
40 g
serving Size
1 serving
fiber Content
3 g
sugar Content
12 g
sodium Content
559 mg
protein Content
53 g
cholesterol Content
147 mg
carbohydrate Content
57 g
saturated Fat Content
12 g
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