in Austria

Styrian chicken and rosemary polenta

updated

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Ingredients for 4 servings:

  • 4 chicken breasts
  • n. B. Spice(s) of your choice
  • 150 g polenta
  • 1 liter chicken broth
  • 1 bunch of lamb’s lettuce, approx. 150 g
  • 500 g pumpkin(s)
  • 250 ml cream
  • 50 g onion(s)
  • 1 handful of rosemary, finely chopped
  • 30 g butter
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

On lamb’s lettuce

Season the meat to taste, for example, with grilled chicken seasoning. Finely dice the pumpkin and fry it in a pan. Then add the cream, salt, and pepper, and simmer gently. Meanwhile, stir the polenta into the chicken broth, add the chopped rosemary, and butter. Simmer the polenta over low heat for about 30 minutes, stirring occasionally. Now fry the chicken breasts. Finally, serve the chicken breasts on a bed of lettuce with the side dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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