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Sun-dried tomato chicken with polenta


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 liter of water
1 tsp salt
1 cup coarsely ground cornmeal
1/2 c whole wheat flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp basil
1/2 tsp oregano
4 boneless skinless chicken thighs
2 TBS olive oil
1/3 c sherry
2 TBS chopped sun dried tomatoes
handful of feta cheese


Bring water and salt to a boil in a nonstick or cast iron pot. When the water boils add the cornmeal, stirring constantly for the first 2-3 minutes. Lower the heat to simmer, and stir occasionally, until the polenta thickens (about 30 minutes). Remove from the heat and set aside (uncovered). Heat olive oil in a 12" skillet. Combine flour with spices, and dredge the chicken, and brown it on both sides - about 2 minutes per side. Add sherry to the pan and simmer 8 minutes. Add the sun dried tomatoes, sprinkling directly over the chicken and into the sherry, and turn the chicken. Simmer 2 more minutes, then serve the chicken with the polenta, with feta cheese sprinkled over both. Put a salad on the side and you're good to go.


This was inspired by something I saw in a cooking light magazine years ago, but this looks virtually nothing like the Italian-based original. I've altered it to bring in elements of the Mediterranean cuisine we love at our house, as well as the Eastern European influence of where we're from


Pairs Well With


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