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Source: 99% Fat-Free, Healthy Cooking

Chicken Scaloppine with Polenta
Here's a great, unique chicken recipe.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 13 minutes
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1 cup mushroom dressing, *see our recipe for mushroom dressing
mushrooms, reserved from mushroom dressing recipe
12 ounces polenta, with wild mushrooms
6 ounces chicken scaloppine
2 cups broccoli florets
1/2 teaspoon garlic, minced
1/4 teaspoon cornstarch
salt
freshly ground pepper




Preheat the oven to 400 degrees. Stem and slice the mushrooms reserved from preparation of the dressing (about 1/2 cup)* see our recipe for Mushroom Dressing.

Cut the polenta into eight 1/2-inch-thick slices. Place on a nonstick cookie or baking sheet and bake for 5 minutes. Meanwhile, cut the chicken scaloppine in half lengthwise, then cut it crosswise into 1/2-inch-thick strips (about 2/3 cup). Put the broccoli into a microwave-safe container, cover loosely with plastic wrap, and microwave for about 1 minute, until bright green and steaming.

Flip the slices of polenta and bake for about 5 minutes more, until lightly browned. Meanwhile, preheat a medium nonstick skillet over high heat. Add 2 tablespoons of the mushroom dressing, the reserved mushrooms, the chicken, and the broccoli. Cook for 2 minutes, stirring constantly. Mix the cornstarch into the remaining dressing and pour it over the contents of the skillet. Cook and stir just until bubbly. Season with salt and pepper.

For each serving, top 2 polenta cakes with 3/4 cup of the scaloppine.


Note: See our recipes for Polenta and Mushroom Dressing.





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