Chicken Cacciatore Over Creamy Polenta

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Chicken Cacciatore Over Creamy Polenta

Serves: 24


	Ingredients 6 lbs chicken breasts, boneless, skinless, cut into thin strips 1 cup flour 2 Tbsp oregano 1 Tbsp basil 1 Tbsp garlic salt 3/4 cup olive oil 2 large onion, cut into wedges 1/4 cup garlic, minced 2 qts (1-1/2 lbs) mushrooms, quartered 2 qts (2-1/2 lbs) green pepper, seeded, cut crosswise and thick sliced 1/4 cup wine, red 2 qts marinara sauce 3 cups California ripe olives, sliced 3 cups diced tomatoes in juice, canned Creamy Polenta 1 qt (20 oz) yellow cornmeal 1 qt milk 4 tsp salt 3 qts boiling water 2 cups Asiago cheese, grated 1/2 cup butter, sliced

Method

Toss chicken with combined flour and seasonings. Cook in hot oil until chicken is browned. Remove from pan, allowing excess oil to remain in pan.

Saute onion and garlic in remaining oil. Add mushrooms and green peppers, cooking just until vegetables are tender. Add wine; bring to boil. Add marinara sauce, olives and tomatoes; simmer 10 minutes. Return chicken to pan, heat through. Serve over creamy polenta.

Creamy Polenta: Mix cornmeal, milk and salt in saucepan. Gradually stir in water. Cook over high heat until mixture thickens and boils, stirring constantly. Reduce heat to low, simmer 20 minutes until very thick, stirring constantly. Remove from heat. Stir in cheese and butter.

Photo and Recipe Courtesy of The California Olive Industry.