News / 

What's Cookin': Chicken and Mushrooms Over Baked Palenta

What's Cookin': Chicken and Mushrooms Over Baked Palenta



Estimated read time: Less than a minute

This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.

INGREDIENTS
4 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
1 pounds white mushrooms, sliced
4 garlic cloves, sliced
1 ¾ cups chicken broth
2 tablespoons chopped fresh parsley
¾ cup cornmeal
¼ cup milk
2 tablespoons butter

DIRECTIONS
  1. Preheat over to 425 degrees. In a lidded baking dish, whisk together 3 cups water and cornmeal, 1 1/4 teaspoons salt, and 1/8 teaspoon pepper. Cover and bake 30 minutes, stirring halfway through. 2. Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Cook chicken until lightly browned, 2 to 3 minutes per side. Transfer to plate.

3. Add remaining oil to skillet. Add mushrooms, garlic and ¼ teaspoon salt. Cover and cook on medium until mushrooms release their juices. Remove lid and cook on high, tossing occasionally, 4 to 5 minutes.

4. Add stock and parsley. Cook over medium high heat until mushrooms are tender. 8 to 10 minutes. Return chicken to skillet. Cover and simmer on low 10 to 12 minutes.

5. Remove palenta from the oven, add ¼ cup milk and butter. Whisk until smooth. Serve chicken and mushrooms over palenta.

Most recent News stories

SIGN UP FOR THE KSL.COM NEWSLETTER

Catch up on the top news and features from KSL.com, sent weekly.
By subscribing, you acknowledge and agree to KSL.com's Terms of Use and Privacy Policy.

KSL Weather Forecast