Thursday, November 18, 2010

Quick Chicken Marengo

On Wednesday nights, Zeb and her friend Melissa come over for dinner and then we spend the night grading papers. It's a great way for us to catch up with the girls and they get a home cooked meal at least one night a week.

This week, dinner started with the Chicken Marengo, by combining flour, salt, black pepper, and red pepper flakes in a paper bag, which the boneless, skinless, cubed chicken pieces were shaken in and set aside.

Some prosciutto was sauteed in olive oil until crisp, before being removed. The flour-coated chicken pieces went in to the same saute pan and browned on both sides before being removed. Some sliced onions went in to the same pan next and cooked until softened before some garlic and thyme were added to cook briefly. The pan was deglazed with some white wine and allowed to cook down completely. A can of diced tomatoes went in along with some chicken broth and chopped kalamata olives. The chicken rejoined the pan with the prosciutto and was allowed to simmer for another 5 minutes. A squeeze of fresh lemon juice was then added.

This was served with a lemon-pepper polenta which was made by combining 2 cups of milk with 1 cup of water and brought to a boil. Once boiling, 1/2 cup of yellow cornmeal was whisked in along with 2 teaspoons of lemon zest, and salt and pepper and then reduced to a simmer. Once cooked and thickened, 3 ounces of cubed cream cheese was added and stirred until melted.

The chicken mixture was served over the polenta with a garnish of lemon zest and chopped fresh parsley.

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