• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Marinade:

  2. 1 tablespoon onion powder

  3. 1 tablespoon garlic powder

  4. 1 tablespoon paprika

  5. Grated zest of and juice of 2 lemons

  6. Grated zest and juice of 2 limes

  7. 2 chicken supremes

  8. Polenta:

  9. 3 cups chicken stock

  10. 1 1/2 cups instant polenta

  11. 40g butter

  12. 1/2 cup grated parmesan

  13. 2 tablespoons mixed herbs (parsley, thyme, basil or dill)

  14. sea salt and pepper

  15. Sauce:

  16. 1/2 cup white wine

  17. 1 cup chicken stock

  18. 1 tablespoon coriander

  19. 20g butter

Instructions Jump to Ingredients ↑

  1. Combine marinade ingredients in a bowl, pour over the chicken breasts and marinade for 1 hour. Pan fry the chicken in a little butter until brown on both sides, then place in a baking dish and bake in a moderate oven for 7 minutes.

  2. For the polenta, place chicken stock in a saucepan over medium heat and simmer. Slowly pour the polenta into the stock and whisk to combine. Reduce heat as low as possible and cook for 1- 2 minutes. Stir in the other ingredients and keep warm.

  3. For the sauce, place wine in a saucepan and reduce by half, add chicken stock and reduce by half. Gradually whisk in butter. Stir through coriander and serve To serve, place a chicken fillet on top of some polenta and drizzle with sauce. Accompany with sugar snap peas and carrot.


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