Wednesday, June 10, 2009

Everyday Dinner

Do you have this cookbook yet? If you love Martha's little Everyday Food magazines, you'll LOVE this compilation of quick, easy, and affordable everyday recipes. One of my very favorites from the book is this chicken and polenta dish, with a few adaptions.

First, I usually bake the chicken (rather than sauteing) and add it to the mushroom mixture before serving. I also substitute balsamic vinegar for the wine, and add a sliced onion when sauteing the mushrooms. I could really eat caramelized onions on just about anything. As for the polenta, I add 1/2 cup of grated Parmesan cheese with the milk and butter at the end, and omit the marjoram.

A recipe should really just be a guideline, allowing for plenty of flexibility according to individual taste! Creamy polenta- a whole grain- by the way, is a great substitute for mashed potatoes! Throw in a side of steamed broccoli, and you can't beat this healthy Everyday Food dinner.

Braised Chicken with Mushrooms
(serves 4)

4 boneless, skinless chicken breasts (6 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
4 garlic cloves, halved
1/2 cup dry white wine (optional)
1 3/4 cups reduced-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
Add remaining tablespoon oil to skillet.

2. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.

3. Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.

4. Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.

Oven-Baked Creamy Polenta

3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)

1. Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.

2. Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.


Kristen said...

This sounds SO good. I can't wait to try it!

mel said...

I LOVE the little Everyday Food Magazines...How did I not know about the Everyday Food cookbook!?!? That dinner looks yummy, I love anything with mushrooms! Thanks for posting it!

~ Lisa @ AbidingThere~ said...

Y U M ! Sounds great! {I'm a caramelized onion girl, myself}

L. Shanna said...

I got this cookbook for my wedding-- LOVE it. Never tried this recipe though!

Aurora said...

I LOVE the magazines and had no idea there was a cookbook. I am going out today to get it! Thanks for sharing...and that recipe sounds delish!

Lindsey said...

Sounds fantastic! Thank you for the idea!

Tegan and Tage said...

I'm sorry, but "a recipe should really be a guideline" doesn't apply to me. I need SPECIFIC instruction.

Laura said...

looks great. would love it if you could make it and send it to me.

teddya2 said...

looks's a good easy one too.......chicken

2-3 breats bone or not/almost a full bottle of french or catalina dressing/1 packet onion soup mix/1 can whole directions except mix together by hand-kids love that part- 9x12 dish and put in oven 350 for an hr.........looks bad tastes great..........try it.....