adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken with sauteed mushrooms and thyme
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Savory chicken and mushrooms over creamy cheese polenta is simply delicious.
Ingredients:
  • 13.80 gm olive oil
  • 8 (about 800g) chicken thigh fillets, excess fat trimmed
  • 200g portobello mushrooms, quartered
  • 200g cap mushrooms, quartered
  • 2 tsp fresh thyme leaves
  • 1L (4 cups) water
  • 500ml (2 cups) chicken style liquid stock
  • 375g instant polenta (cornmeal)
  • 100ml extra-light thickened cream
  • 50g (1/3 cup) coarsely grated parmesan
Instructions:
  • In a large frying pan over medium heat, sizzle 1 teaspoon of oil. Sear the chicken for 4-5 minutes on each side, or until fully cooked. Rest on a plate, tented with foil to maintain warmth.
  • In a pan over medium-high heat, swirl the remaining oil. Add mushroom, garlic, and thyme. Cook for 2-3 minutes, stirring occasionally, until the mushroom is tender. Season with salt and pepper to taste.
  • While the stock and water come to a boil in a large saucepan, slowly drizzle in the polenta, stirring constantly until well mixed. Cook over low heat for 2 minutes until thickened and soft. Remove from heat and mix in cream, parmesan, salt, and pepper until combined.
  • Dole out the polenta onto serving plates, then layer on the savory chicken and mushroom concoction for a delightful presentation.

Similar Recipes