What is a good chicken dish to go with polenta?

Question

I am craving polenta, but can't imagine that chicken would taste that good with it, but that is all I have. Someone help...

Answer 1

first tell me what polenta is than maybe I can give you some ideas.

Answer 2

rotisserie chicken or roasted chicken, grilled also very tasty and Polenta OMG YUM

if you have any left over polenta put it in a loaf pan and slice n fry it ( in just a touch of butter and olive oil)

the next day and you will eat till you pop !

Answer 3

A jerk or blackened chicken. Stewed chicken, maybe with garlic, tomato and/or peppers.

Answer 4

Tuscan Garlic Chicken

3 lbs Boneless, skinless chicken b*****s

1½ cups Flour, plus 1 tablespoon

1 Tbsp Salt

2 tsp Black pepper

2 tsp Italian herb seasoning

1 lb Penne pasta, cooked

1 Tbsp Garlic, chopped

1 Red pepper, julienne cut

½ cup White wine

½ lb Whole leaf spinach, stemmed

12 oz Heavy cream

1 cup Parmesan cheese, grated

Preparing the Chicken:

- Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

- Dredge chicken in the mixture, shaking off any excess.

- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.

- When finished, transfer the ovenproof skillet to a preheated oven at 350ºF. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165ºF.

Preparing the Sauce:

- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.

- Slowly add remaining one tablespoon of flour and stir to combine.

- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.

Assembling Entree:

- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy.

Serves 6

--Olive Garden website

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Tuscan Farmhouse Chicken

4 - 6 boneless, skinless, chicken breast

4 oz extra virgin olive oil

1 tsp. kosher or sea salt

1 tsp. coarse black pepper or milled pepper

2 Tbsp. minced garlic

1 cup diced onions

1 cup sliced mushrooms

1 cup artichoke hearts or bottoms, quartered

1 lemon (zested for garnishn; squeeze juice for sauce)

1 tsp. tarragon leaves

1 tsp. oregano

½ cup chicken stock

3 oz butter

1 Tbsp. chopped parsley

Trim excess fat from chicken breast and pat dry.

Heat olive oil in a sauté pan over medium-high heat.

Add salt, pepper, garlic and sauté for about 30 seconds.

Place chicken b*****s in pan and lightly sear for about 2 minutes.

Turn chicken over and add onions, mushrooms, artichokes and sauté for another 1 1/2 minutes.

Squeeze juice from 1 lemon and add tarragon, oregano and half of the chopped parsley.

Add chicken stock and allow to just boil.

Whisk in butter to “cream” the sauce.

Allow to reduce to a medium thick consistency.

Garnish with remainder of parsley and lemon zest.

Yields: 4 - 6 servings

Answer 5

Southwest Chicken Chili.

2 chicken b*****s

1 can Mexican corn

4 cans chili beans

1 can tomato sauce

2 packets of chili seasoning

Bake chicken b*****s in oven at 350 degrees for 1 hour.

30 minutes into the baking, place beans, corn and chili mix into saucepan.

Simmer on low for remaining 30 minutes.

When chicken is done (juices run clear), place in seperate bowl and shred.

Add chicken to saucepan ingredients.

Continue simmering on low for 10 minutes.

*Really simple recipe. If you want, add canned chicken instead of cooked chicken to save on time.

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Chicken Marsala

Ingredients

2 tsps. olive oil

1 medium onion, chopped

1-1/2 lbs. chicken breast halves, pounded to 1/4 inch thickness

1 cup dry Marsala wine

3/4 cup chicken stock

1 Tbsp. cornstarch, or arrowroot powder

salt and pepper, to taste

Instructions

In a large skillet over medium-high heat, heat the oil. Add the onion and sauté for 5 minutes. Add the chicken and cook on each side for 5 minutes. Add the wine and cook for about 4 minutes until the wine looks syrupy. In a small cup, dissolve the cornstarch or arrowroot powder in the stock. Add to the chicken and cook until the sauce is thickened, about 2 minutes. Add salt and pepper to taste

Answer 6

Easy Chicken with Peppers

Saute in hot olive oil 2 cloves of garlic sliced, one half onion sliced, one red pepper, one green pepper, and one yellow pepper, (or any combination of your favorite peppers - the riper ones are sweeter.  Green are not ripe.)  cut into strips vertically.  Cook these on medium heat until the onion and garlic are golden and the peppers are soft and slightly browned.  Transfer these to a plate, but do not wash the pan.  Instead add whole chicken breast or slice the chicken b*****s into strips.  Salt and pepper lightly and add a tablespoon more of olive oil.  Cook the chicken through, about three minutes on each side.  Add the peppers back in plus one half cup of water or chicken broth. Bring to a boil and heat through.

Dish the polenta onto the serving platter or the individual plate.  Along side the polenta, place a serving of chicken and cover the chicken with the peppers and sauce.  Garnish with a nice Parmesean cheese.  This is so tasty!

Answer 7

Maybe a whole roasted chicken or grilled chicken breast (with an Italian dressing marinade).

I'm not a big fan of polenta, but it would probably go really well with breaded chicken if the bredding had Italian spices and parmesean cheese.