Chicken Marengo Served With Polenta

Feast Your Eyes!'s Note:

A classic Italian dish, Chicken Marengo is said to have been created by Napoleon Bonaparte's personal chef shortly after the infamous Battle of Marengo in 1800. This hearty meal, full of savory Italian flavors, is delicious; yet simple to prepare. The slowly sauteed chicken breasts paired with tomatoes, olives and mushrooms is sure to WOW your family or guests!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 4 boneless skinless chicken breasts
• kosher salt , to taste
• fresh ground black pepper , to taste
• garlic powder , to taste
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 tablespoons butter
• 1 medium yellow onion , peeled and sliced
• 1 celery , finely chopped
• ½ cup chicken stock
• 1 cup dry white wine or 1 cup sherry wine
• 1 cup cherry tomatoes , halved
• 1 cup fresh button mushrooms
• ½ cup black olives , pitted and chopped
• 3 parsley sprigs
• ¼ cup fresh thyme leave
• 1 (11 ounce) package prepared polenta , cut into 16 slices

Directions:

1. Rinse chicken breasts and gently pat dry. Season with the salt, pepper and garlic powder.
2. Heat a wide, heavy-bottomed saute pan over a medium-high flame. Add the olive oil and heat for another minute.
3. Gently place the chicken in the pan and cook 2-3 minutes on each side until the breasts are lightly browned. Remove chicken from skillet and set aside. (Keep warm.).
4. Add butter to the saute pan and heat until it foams. Add the onions and celery and cook until tender, about 2 minutes. Next, add the chicken stock and wine; bring mixture to a boil.
5. Return the chicken to the saute pan and add the tomatoes and mushrooms. Cover and reduce heat. Simmer 10 minutes or until chicken is tender.
6. Meanwhile, warm the polenta according to the package directions.
7. Once the juices run clear, and a thermometer inserted into the center of the chicken breasts registers 170°F, remove the chicken from the saute pan and arrange it on a warmed serving platter.
8. Add the chopped olives, parsley and thyme to the pan and cook for another minute, then top the chicken with the sauce and serve immediately.
9. Place 4 slices of polenta and 1 chicken breast on each plate. Warm, crusty italian bread, a glass of your favorite Chardonnay, and a crisp green salad served with a vinegertte dressing makes this Italian chicken dish complete.
10. Chef's Tip: Finish off your fabulous Italian meal with traditional biscotti and a glass of Vin Santo. Vin Santo is a mildly sweet dessert wine with a bold, nutty taste.