Polenta with Mushrooms and Chicken
Creamy polenta with mushrooms and chicken-- gluten free recipe that is healthy and ready in about 30 mins.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Lunch or Dinner
Cuisine: International, Italian Inspired
Servings: 4
Calories: 330kcal
- 1 cup instant polenta raw
- 4 cups water
- 1 lb boneless and skinless chicken thigh or breast (preferably organic)
- 2-3 cup mushrooms sliced
- 1 cup grape tomatoes
- 1 onion sliced
- 1 tbs cooking oil
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 1 tablespoon lemon juice
- salt and pepper
- 1-2 garlic minced
- 2 tablespoon finely chopped parsley
In a mixing bowl add chicken, lemon juice, salt and pepper. Rub the spice to coat chicken evenly
Heat oil in an iron skillet on medium heat. Add chicken and cook it for 5 min. Then flip it over and cook for another 5 min. Once done remove chicken from the pan and put aside.
In the same pan add sliced mushrooms, minced garlic, salt and pepper to taste. Stir it for 2-3 min. Then add onions, tomato, cayenne pepper and paprika and, cook further for 6-7 min. Once done turn off the heat and return chicken to the pan. Garnish with parsley.
Meanwhile cook polenta in a separate pan according to package instructions.
Serve sautéed mushroom and chicken on the bed of creamy polenta.
- Serve polenta when it is still warm to enjoy its creamy texture. Polenta tends to tighten up on complete cooling.
Calories: 330kcal