- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Season chicken with salt and pepper. In large deep skillet, heat half the oil over medium-high heat. Add chicken and cook, stirring occasionally, until golden, about 5 minutes. Transfer to plate. Set aside.
In same skillet, heat remaining oil over medium-high heat. Add onion, mushrooms, pepper, garlic and thyme; cook, stirring often, about 5 minutes. Return chicken to skillet. Add strained tomatoes and olives; mix to coat well. Bring to boil, cover and continue cooking until chicken is no longer pink inside, about 5 minutes. Serve chicken over Creamy Polenta, if desired.
Creamy Polenta
In large saucepan, bring 3 1/2 cups water to boil; whisk in 2/3 cup fine cornmeal and season with salt and pepper. Reduce heat to medium-low; cook, stirring often, until thick enough to mound on spoon, about 10 minutes. Stir in 1 cup grated Parmesan or pecorino cheese. Makes 4 servings.
Nutritional facts PER SERVING: about
- Iron 3.1 mg
- Fibre 3 g
- Sodium 350 mg
- Sugars 8 g
- Protein 27 g
- Calories 335
- Total fat 19 g
- Cholesterol 80 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
