Stuffed Chicken and Herb Gravy with Creamy Polenta

Print Friendly and PDF

Stuffed Chicken and Herb Gravy with Creamy Polenta

Chicken stuffed with provolone and prosciutto served with an herb gravy over creamy polenta and bacon Brussels sprouts

Yield :

Serves 4 (serving size: 1 stuffed breast half, 3 tablespoons gravy, and 1/2 cup polenta)

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

Preparation :

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; sauté 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; sauté 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.

Please Head On Over To Next Page and don’t forget to SHARE with your Facebook friends