Chicken Milanese with Fennel Tomato Sauce and Polenta

Thursday, May 13, 2010

Here's a super easy and yummy dinner that looks really fancy. Chicken Milanese with Fennel Tomato Sauce and Polenta. If you have never had fennel, it has a really unique flavor that really meshes well with chicken. This dish is perfectly paired with polenta. Polenta is a really easy side dish that takes no time whatsoever. Made from yellow cornmeal, it can be creamy, or you can dry it out and serve it hard. Yummy!

Chicken Milanese with Fennel Tomato Sauce

  • 4 boneless, skinless chicken breasts pounded thin
  • 2 eggs, beaten
  • 1-2 cups breadcrumbs (seasoned with italian seasoning)
  • 1/2 cup parmesan cheese, grated
  • 1/2 -3/4 cup all purpose flour
  • 1 fennel bulb, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • 1/3 cup vegetable oil
  • 2 tbsp. butter
Using three shallow dishes, add the flour to one, the eggs to the second, and the bread crumbs and parmesan to the third. Dip the chicken in the flour, then the eggs, then the bread crumbs. Heat oil and butter in a large deep skillet. Add the chicken and fry in batches about 2 minutes on each side or until golden brown. Remove the chicken to a plate and keep warm. To the pan, add the fennel, and the garlic and stir until fragrant, about 2 minutes. Add the wine and diced tomatoes. Cook another minute or two until the wine has reduced by half. Return the chicken to the pan, and cover, let simmer another 5-10 minutes. Turn the chicken and allow to cook another 5-10 minutes or until chicken is no longer pink in the middle and the fennel has become soft. Serve over polenta and if desired, sprinkle with a little parmesan cheese.

Soft Polenta
  • about 1 1/2 cups chicken stock
  • 1-2 cups yellow cornmeal (you may need a little more or a little less so add it slowly)
  • 1 tbsp. butter
  • 1/4 cup milk
  • 1 cup parmesan cheese
  • 1 tbsp. italian herbs
In a small saucepan bring chicken stock to a boil. Once boiling, pour in cornmeal, whisking constantly until it begins to thicken. Turn heat down to medium low. Add the milk and butter and continue stirring. Add the cheese and italian herbs and stir. Serve immediately.

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I know my kitchen was a HUGE mess while I was cooking in this video clip. My bff Heather is here visiting me from Seattle and she and I had been cooking this afternoon, then add little Chef Boonie to the mix, throwing stuff on the floor and you have one messy kitchen! I cleaned it, don't worry! Until next time, happy and HEALTHY cooking!


Jeanne said...

Very cute Boonie action, and the recipe looks good too!

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