Dinnertime got you down? It’s a drag to eat the humdrum standard of meat and potatoes night after night. It’s time to refresh your routine and add some zest to your evening with this delicious Mushroom and Broccoli Chicken. Boneless chicken tenders are sauteed with onion, garlic and a splash of cayenne pepper and then tossed with mushrooms and broccoli for a hearty, flavorful dish sure to make your mouth water. A side of Porcini and Truffle Polenta rounds out this healthy meal that will have your family flocking to the dinner table. Eat up!
Mushroom and Broccoli Chicken with Polenta
1-½ lb. boneless, skinless chicken tenders
1 lb. broccoli florets
8 oz. sliced mushrooms
1 yellow onion, chopped
1 cup Vitacost Porcini & Truffle Polenta
1 Tbsp. garlic, chopped (I used jarred)
1/8 tsp. cayenne pepper
4 cups water
1 Tbsp. extra virgin olive oil
Shredded parmesan, for garnish
- Line mini loaf pans with wax paper.
- In a saucepan, bring 4 cups of water to boil. Gradually stir in polenta and reduce heat to simmer. Cook for 3 minutes, stirring constantly until thick. Pour into loaf pan and chill for 2-3 hours.
- When polenta is solid prepare the chicken. In a skillet, heat olive oil over medium-high heat. Sauté onion, garlic and cayenne for a few minutes. Add chicken to skillet. Once cooked, break chicken into small pieces. Add broccoli and mushrooms. Cook until broccoli is tender but still crisp.
- Sprinkle parmesan cheese over chicken and serve alongside polenta.