Chicken On Polenta With Asparagus Recipe

Cooking Directions

• STEP 1.Season the chicken breasts with salt and pepper.
• STEP 2.In a skillet, cook the chicken until browned on both sides. Remove from the skillet and set aside.
• STEP 3.In the same skillet, cook the mushrooms until golden brown. Add the garlic and cook for another minute.
• STEP 4.Add the chicken broth, cream, and thyme to the skillet. Bring to a simmer and return the chicken to the skillet. Cook until the chicken is cooked through.
• STEP 5.Meanwhile, prepare the polenta according to the package instructions.
• STEP 6.Roast the asparagus in the oven until tender.
• STEP 7.To serve, spoon the polenta onto plates, top with the chicken and mushroom sauce, and garnish with the roasted asparagus.

Cooking Tips

• You can use boneless, skinless chicken thighs instead of chicken breasts if preferred.
• Feel free to add other vegetables to the dish, such as mushrooms or peas.
• If you don't have polenta, you can serve the chicken and mushroom sauce over mashed potatoes or rice.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the chicken and mushroom sauce in a skillet over low heat.
• Serve the dish with a side salad or steamed vegetables for a complete meal.