- 6 chicken breasts
- 6 ounces olive oil, plus 3 ounces
- 3 tablespoons chopped rosemary
- 32 ounces salted water
- 1 pound polenta flour
- 6 ounces all-purpose flour
- 6 ounces dry white wine
- 2 rosemary sprigs
- 2 pounds porcini mushrooms, sliced
- 4 ounces parsley, chopped finely
Begin by cleaning and marinating the chicken in 6 ounces of the olive oil, fresh rosemary, and a pinch of salt for approximately 4 hours.
To prepare the polenta, bring the salted water to a boil. Once the water has boiled, sprinkle the polenta flour in the water and beat with a whisk. Lower the heat and cook for about 40 minutes until the polenta falls away from the sides of the pan. It is hard to determine the exact amount of water as it depends on the quality of the polenta flour. If it becomes hard, add hot water until the polenta softens and can be stirred.
At the same time the chicken is cooking, using another pan, heat the remaining 3 ounces of olive oil. Add the rosemary sprigs to flavor the oil. Take the rosemary out and add the porcini mushrooms and salt. Cook for 5 minutes and then add the chopped parsley.
To serve, place the chicken on a plate and add some of the sauce from the pan. On the side place some polenta and top it with some of the porcini mushrooms. To garnish, sprinkle some parsley and add a sprig of rosemary.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.