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Source: Fabulous Food Associations

Chicken with Mushrooms, Olives and Polenta
This is a wonderful dish for company.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
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4 chicken breasts, boneless, skinless, halves
4 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
2 cans (8 ounces each) tomato sauce
1/2 cup sliced black olives
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces mushrooms, sliced, fresh
1/2 cup water
2 teaspoons chicken base, or bouillon granules
polenta, recipe to follow
2 cups cornmeal
7 1/2 cups cold water
2 tablespoons butter




Cut each chicken breast half into 8-10 pieces. In large frypan, place oil over medium high heat. Add chicken and cook, turning until no longer pink, about 5 minutes. Add onion and garlic and cook 1 minute more. Add tomato sauce, olives, sage, salt, pepper and mushrooms; simmer on low heat about 8 minutes. Add water and chicken base or bouillon granules, stirring; simmer while preparing Polenta. To serve, pour chicken mixture over Polenta.


Polenta: In large bowl, mix together 2 cups cornmeal and 2 cups cold water; set aside. In large saucepan over medium heat, place 5-1/2 cups water and bring to a boil. Stir in cornmeal mixture, 2 tablespoons chicken base or bouillon granules and 2 tablespoons butter. Cook about 10 minutes or until smooth and thickened. Place Polenta in 9x13-inch glass dish and keep warm until ready to serve.





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