Chicken Scarpiello With Soft Parmigiano Polenta Recipes

SOFT PARMIGIANO POLENTA

Steps:

• Add the milk, bay leaf and 1 1/2 cups water to a medium saucepan. Bring to a boil over medium-high heat and season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When the mixture has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water to loosen it up if the polenta becomes too thick.
• When the polenta is thoroughly cooked¿it should look creamy and not feel gritty on your tongue¿remove it from the heat and stir in the Parmigiano and mascarpone.
• Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming.
• To reheat: Add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.

CHICKEN PARMIGIANO WITH POLENTA

Steps:

• Heat the EVOO in a medium saucepot over medium-high heat and saut the onion and garlic until soft
• Add the can of tomatoes to the pot, crushing them with a potato masher or the back of a wooden spoon
• Simmer the tomato sauce, until slightly reduced and thickened
• Once that is done add some basil and adjust seasoning with salt and pepper
• On a clean work surface area, arrange three shallow dishes: Place some flour in one, pour 1 1/2 cups polenta and 1/2 cup of Parmigiano into another one and mix until combined
• In the last dish, beat the eggs with a splash of water
• Butterfly the chicken cutlets then cut each into two pieces for a total of 4 cutlets
• Place the cutlets about 3 to 4 inches apart on top of a large sheet of plastic wrap then place another sheet over the top
• Using meat mallet or the back of a frying pan, lightly pound the chicken cutlets to about a quarter of an inch thick
• Season the cutlets with salt and pepper on both sides then turn lightly into the flour
• Next, coat the cutlets in the egg and finally into the polenta-cheese mixture
• Reserve the breaded cutlets on a plate
• Place the chicken stock and milk into medium large saucepan and bring to a boil
• Meanwhile, heat a large nonstick skillet over medium to medium-high heat with a thin layer of vegetable oil
• Cook the cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned
• Once the stock and milk mixture is at a boil, add the remaining cup of polenta in a slow and steady stream while whisking
• Continue whisking until slightly thickened
• Add butter and remaining Parmigiano to finish
• To serve, pour some cheesy polenta onto the bottom of each plate the lie the crispy cutlets over it
• Top it off with a ladle full of the tomato sauce

QUICK AND EASY CHICKEN MARSALA WITH A SOFT CREAMY POLENTA

Steps:

• Chicken Marsala.
• Heat oil in a large frying pan add onion to pan and stir until soft, add the mushrooms and stir for a few minutes. At the same time in another frying pan be cooking the chicken this just has to be turned a couple of times during the cooking process and cooked until done.
• Add Marsala wine, water and stock powder to mushrooms and bring to the boil then turn down the heat to medium. Stir a little water into the cornflour and to mixture to thicken slightly.
• Serve chicken over soft polenta pour some sauce over the chicken and top with chives.
• Soft Creamy Polenta.
• Bring the water and the stock to the boil in a pan. Add the polenta slowly whisking all the time while adding. When all the polenta has been added turn down the heat and stir continuously with wooden spoon until mixture is thick.
• Add the mascarpone, Parmesan and butter stir until cheese has melted. Add the cream and salt and pepper to taste serve immediately with chicken.
• For a photo visit http://the-best-recipes.blogspot.com/.

CHICKEN SCARPIELLO WITH SOFT PARMIGIANO POLENTA

Steps:

• Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Sprinkle the chicken generously with salt and add to the pan, skin-side down, in an even layer. Brown the chicken well on both sides.
• Once the chicken is brown on all sides, remove it from the pan and reserve. Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil. Add the sausage to the pan that the chicken was browned in. Brown the sausage well.
• Add the onions and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
• Add the cherry pepper juice and wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the chicken, skin-side up, to the pan and add the chicken stock and cherry peppers. Bring to a boil, reduce to a simmer and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much. Stir in the oregano just before serving.
• Taste and adjust the seasoning if needed. The finished dish should be slightly soupy, spicy and delicious. Serve over the Soft Parmigiano Polenta.
• In a medium saucepan, bring the milk, 2 cups water and the bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT!
• When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 5 minutes over medium, medium-low, adding water if the polenta becomes too thick to loosen it up.
• When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Taste and adjust seasoning as needed. Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top. To reheat, add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.