Chicken and Mushroom in a Cream Sauce with Polenta
10 minutes' preparation, 20 minutes' cooking, serves one
Source: Based loosely on a recipe by Ainsley Harriot
Ingredients
- 170g ready-made polenta
- 80ml double cream
- 100g mushrooms
- One portion of cooked chicken
- Grated parmesan cheese to taste
- Thyme and seasoning, to taste
Method
- Preheat the oven to 200°C
- Slice the polenta and place into the bottom of a small baking dish
- Fry the mushrooms in a pan until they've lost a lot of their moisture, then add the cream. Boil down until the cream has thickened.
- Remove from the heat. Add the chicken, thyme and seasoning and mix them into the sauce.
- Empty the chicken and mushroom mix into the baking dish, on top of the polenta. Sprinkle the parmesan on top
- Bake in the oven for 20-25 minutes and serve immediately
Last Modified: Friday, 02-Feb-2007 13:51:20 GMT