Ingredients:
1 lb boneless chicken breasts, cut into 1 inch cubes
1 (14 ounce) cans artichoke hearts, halved and drained
12 ounces portabella mushrooms, large slice
2 tablespoons balsamic vinegar
1/2 red peppers, cut in a large dice
1/4 cup grated fresh parmesan cheese
2 tablespoons butter
2 tablespoons virgin olive oil
2 garlic cloves, sliced ( or more)
1 (1 lb) package polenta ( in tube)
1/4 teaspoon salt
fresh ground pepper
baby spinach leaves ( to garnish)
Directions:
In a medium saute pan, add 1 tbsp olive oil and 1 tbsp butter and the garlic.
Saute until fragrant, but not brown.
Add chicken and season with salt and pepper.
Cook 5 minutes, stirring frequently.
Add mushrooms, red pepper and saute another 5 minutes.
While the chicken is cooking, slice the polenta into 1/2 slices.
Melt remaining butter and olive oil in another saute pan at medium heat.
Add polenta and fry on both sides until just starting to brown.
Remove from pan and keep warm in a warming oven.
When chicken is just about done, add the artichoke hearts and the balsamic vinegar.
Stir gently.
Arrange the polenta slices on a broiler safe platter and spoon the chicken on top of the polenta.
Sprinkle the parmesan cheese on top and run under the broiler until cheese just melts and starts to brown.
Plate on fresh baby spinach leaves that have been dressed with a sprinkle of balsamic vinegar and a dash of extra virgin olive oil.
Serve with a salad of arugula and oranges, dressed with your favorite vinaigrette and crusty bread.
Molto Bono.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.