For our WwG&C # 17, we were originally going to make a dish that required cremini mushrooms and shallots. Unfortunately, we both didn’t know what a cremini mushroom looked like and ended up asking one of the staff at Harris Teeter. Acting like he knew what he was talking about he told us that white mushrooms are in fact the same as cremini mushrooms. It occurred to me that it didn’t look like the cremini I saw in the picture but hey the guy works in the vegetable section of the supermarket he should know what he was talking about right? Wrong!!! As soon as we got home I looked again and well there you have it, white mushroom is not cremini mushroom.
So I turned once again to my good friend and infinitely wise Mr. Google to see what we can do with white mushrooms and the ingredients that we have. Enter Martha Stewart to the rescue. The reliable ol’ Martha has a recipe for braised chicken with mushrooms. As luck would have it we also grabbed one of those tubes of polenta at the store. What a coincidence that her recipe called for polenta too. And so number 17 was born. Behold:
Braised Chicken with Mushrooms
From Martha Stewart.com
4 boneless, skinless chicken breasts (6 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
4 garlic cloves, halved
1/2 cup dry white wine (optional)
1 3/4 cups reduced-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid on a bed of polenta. Garnish with chopped parsley.
Martha’s recipe asked for oven baked polenta. However, we got a tube of polenta from the vegetable section of the supermarket and decided to make it the regular way.
1 tube of regular polenta (16 oz.)
2 cups water
1 Tbs olive oil
¼ c heavy cream
salt and pepper to taste
Drop polenta into boiling water until it turns to mush. Cook for ten minutes or so. Add olive oil and salt and pepper to taste. Let sit for 30 minutes. 30 seconds before serving add the cream and stir.
This dish turned out great for something that we decided at the last minute. It’s not really something I thought I’d do for our Wednesdays but when life gives you lemons, you make lemonade eh?
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