Monday, February 22, 2010

Chicken with Polenta and Asparagus

Chicken with Polenta, Asparagus and red wine sauce.

1lb of chicken tenders
12 asparagus stalks
3/4c polenta
1/4c milk or cream
2 garlic cloves
2.5TB butter
3c water
1c red wine
1TB finely grated parmesan (I didn't add)

Boil 3 cups of water in sauce pan. Once boiling, add salt. Slowly pour in polenta. Stir away, lower heat to medium. Stir for 2 minutes. Set to low, cover. Stir 1 minute every 10 minutes. Cook for 45mins total. Add in 1.5TB butter, milk, (cheese if you want), stir and remove from heat. Add in fresh rosemary and stir. Dash a little salt on top after serving if desired.

Cut up asparagus into 1inch pieces. Boil in salted water for 4mins. Sprain water out and pour cold water over asparagus to stop cooking.

Cut up the garlic and shallot and set aside.

Pat dry chicken. Add salt/pepper.
Pre heat pan. Add grapeseed oil. After oil is warmed, add chicken. Cook ~4mins per side. Remove from heat and tent it. Add in 1TB butter, then the shallots. After a few minutes, add garlic. After a minute, turn heat to high and pour in wine to deglaze. Scoop up the sucs. Add in the asparagus. Reduce wine until it's almost gone. Lower heat to low. Add in chicken to warm a little more. Serve and enjoy. Serves 2-3.

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