Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Kenneth Wapner
Recipe by Cooking Light January 1998

Gallery

Recipe Summary test

Yield:
4 servings (serving size: 3 ounces chicken, 3/4 cup tomato sauce, and 3 slices polenta)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the flour in a shallow dish. Dredge chicken in flour.

    Advertisement
  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken, and cook for 5 minutes, browning chicken on all sides. Remove chicken from pan. Add chopped garlic, and sauté for 2 minutes or until lightly browned. Stir in the wine, scraping pan to loosen browned bits. Add tomato and next 6 ingredients (tomato through pepper); stir well. Return chicken to pan. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.

  • Preheat broiler. Place the polenta slices on a baking sheet coated with cooking spray, and broil 5 minutes or until lightly browned. Serve chicken and sauce with polenta slices.

Nutrition Facts

386 calories; calories from fat 23%; fat 9.9g; saturated fat 2g; mono fat 4.9g; poly fat 1.8g; protein 40.3g; carbohydrates 31g; fiber 3.8g; cholesterol 114mg; iron 3.9mg; sodium 695mg; calcium 64mg.
Advertisement