Saturday, July 27, 2013

Chicken Marsala with Polenta

During the work week, semi - homemade cooking is sometimes the best way to go!  I'm a dark meat person, so I mostly use boneless, skinless chicken thighs when I cook chicken.  The money that I save in buying thigh meat versus breast meat goes towards the extra money that I spend in buying organic.
I was really pleasantly surprised by how much I loved the Campbell's Marsala Skillet Sauce.  I checked the ingredients pretty closely, and I couldn't find anything wrong with it.  Then the taste was the final test.  The sauce passed with me, and with the family.  I will be using this a lot!
I found the polenta in the organic section of our Kroger Marketplace.  It comes in a tubular shape in plastic, which you can easily unwrap, then you can slice the polenta and cook it in a grill pan or skillet.  I like to heat my grill pan up really hot, then add the polenta to get some nice grill marks on it.  Some restaurants serve polenta creamy style, and some serve it in cake form like this.  If you're wanting to try some without making it yourself, you can usually find the corn - based cakes in some upperscale Italian restaurants.

Ingredients:

  • 1 small package of boneless, skinless, chicken thighs (about 6 pieces)
  • 1 tube of polenta, sliced
  • 1 small package of sliced mushrooms
  • 1 package of Campbell's Marsala Skillet Sauce
  • Canola oil
Directions:
  1. Heat a pan over medium high heat.  When hot, add a little canola oil to cover the surface slightly.
  2. Add the chicken thighs.  Cook about 5 minutes per side, or until done, depending on the size of your thighs.
  3. Add the marsala sauce, then the mushrooms.  Cover the pan if needed to finish cooking the chicken.
  4. Heat a grill pan over medium high heat.  When hot, add a little canola spray oil.  Add the polenta slices and cook about 4 minutes per side until grill marks are achieved and a slight crust is formed on the outside.
  5. Serve by placing the polenta on a plate, then top with the chicken, mushrooms, and sauce.

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