Mary’s Airline Chicken Breast Recipe
Creamy Polenta, Roasted Local Mushrooms, Sherry Marinated Tomatoes, Shaved Parmigiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roasted Local Mushrooms
Preheat the oven to 400°F (200°C). Toss the local mushrooms with 1 tablespoon of olive oil, minced garlic, salt, and black pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until golden brown.
- 2
Marinate the Tomatoes
In a bowl, combine the cherry tomatoes with sherry vinegar, a pinch of salt, and a drizzle of olive oil. Let them marinate while you prepare the chicken and polenta.
- 3
Cook the Polenta
In a pot, bring the vegetable broth to a boil. Gradually whisk in the polenta. Reduce the heat to low and cook for about 15-20 minutes, stirring frequently, until thickened. Stir in half of the Parmigiano-Reggiano cheese and season with salt and pepper.
- 4
Cook the Chicken Breasts
Season the chicken breasts with salt and pepper. In a skillet, heat the remaining olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until cooked through and golden brown.
- 5
Assemble the Dish
On a plate, spoon a generous serving of creamy polenta. Top with the roasted mushrooms, sliced chicken breast, and marinated tomatoes. Finish with a sprinkle of the remaining Parmigiano-Reggiano cheese and garnish with fresh basil.