We loved this dish, though next time I might pound the chicken a bit as, like another reviewer, we found it to be a bit thick. Delicious, easy and beautiful. We did not have any problems with the sauce. Will experiment with some more flavorful cheeses next time.
Stuffed Chicken and Herb Gravy with Creamy Polenta
KiskiCook Posted: 01/30/14
GwenGibson2011 Posted: 01/03/14
My husband and I really enjoyed this dish. Simple to do. Will probably try sage next time instead of tarragon. The polenta and haricot verdes were excellent!
LDombeck Posted: 03/04/14
This was really good, even though I had some trouble with the execution. I couldn't get the chicken to stay closed while cooking and lots of the cheese melted out and was wasted. I subbed turkey bacon for the prosciutto since I don't eat pork. The gravy was really fresh and nice. The polenta was amazing! So creamy and delicious. I even used original almond milk to make it and tasted like a polenta dish we get at a local restaurant. The bacon green beans on the side were nothing special and I wouldn't make those again.
Whygal Posted: 01/07/14
This is a delicious and easy chicken dish to prepare. I did not use the tarragon --didn't have any fresh but used additional fresh thyme in its place. My husband is not a fan of polenta so I made mashed potatoes. The green beans were also excellent. I will make this again!
johnandmeg Posted: 03/08/14
gREAT FLAOVOR. sAUCE TASTES SO FRESH WITH THE INFUSION OF THE FRESH HERBS. A GREAT FAMILY MEAL.
SamsMom47 Posted: 12/31/13
This was a last minute New Years Eve main dish...totally exceeded expectations! Simple to make and delicious. I served it with mashed potatoes and the Creamed Corn from the same issue. My husband kept saying "Wow! This is so good!". Highly recommend.
MelMac Posted: 01/31/14
My husband and I enjoyed this. I only made the chicken and gravy, and I changed it up a little bit. I made it with mashed potatoes and steamed fresh green beans and tossed them with butter and salt. For the chicken, I agree that the prosciutto gets lost. I quadrupled the amount of prosciutto and used an entire slice of provolone in each, but it didn't shine like I'd hoped it would. I seasoned each chicken breast with salt, pepper, garlic, and a bit of Italian seasoning. Then I browned it in a pan and finished it in the oven at 350 degrees. Someone mentioned the flour/stock mixture clumping. I would recommend just doing a roux (melt butter in the same pan as the shallots and add the flour in until it's the consistency you want it- then add the stock. you can add more stock if it turns out to be thicker than you like). Any gravy should be done this way, in my opinion. Overall we enjoyed this. I guess I use recipes more as ideas and the idea for this was good.
Amer21 Posted: 01/09/14
My husband made this tonight. We thought the flavors were just OK. My husband added more prosciutto but the flavor was still lost in the chicken. Couldn't really taste it but our chicken may have been on the thick side. The sauce was just OK. The beans were fine and the polenta was good. He also said when adding the flour mixture to the pan it immediately clumped up even after premixing. The shallots cooked very quickly too on med. high heat as indicated. Not sure we would make this again.