Dinner

Chicken breast in white wine thyme and rosemary reduction with artichokes, and mushroom polenta and zucchini is for Dinner.

Chicken breast in white wine thyme and rosemary reduction with artichokes, and mushroom polenta and zucchini takes 30 minutes to prepare.

Chicken breast in white wine thyme and rosemary reduction with artichokes, and mushroom polenta and zucchini takes 60 minutes to cook.

Chicken breast in white wine thyme and rosemary reduction with artichokes, and mushroom polenta and zucchini makes 4 servings.

The ingredients for Chicken breast in white wine thyme and rosemary reduction with artichokes, and mushroom polenta and zucchini are:

12 oz. Chicken Breast
6 ? Artichoke Hearts
4 oz. Cremini Mushrooms FB
4 oz. Coarse ground yellow corn meal
4 oz. White Wine
12 oz. Chicken Stock
4 oz. Zucchini Julienne
2? TBSP Lemon juice
2 ? TBSP Shallots, FB
2 ? TBSP Thyme, FB
2 ? TBSP Rosemary, FB
2 ? TBSP Arrowroot
2 ? TBSP Wondra Flour
1 ? TBSP Parmesan Cheese graded
1 ? TBSP Garlic Minced
1 ? TBSP Olive Oil
1 ? TBSP Salt

Here is how you make Chicken breast in white wine thyme and rosemary reduction with artichokes, and mushroom polenta and zucchini:

Preparation1. Polenta - in a sauce pan add 1 tbsp. of oil, shallots, and mushrooms, saut? until soft; add 8 oz. of chicken stock bring to a boil and add coarse ground yellow corn meal slowly, stirring constantly; cover and simmer for 35 to 40 minutes. 2. When the water has absorbed add 1 tsp. of thyme, rosemary and 1 tbsp. of parmesan cheese. 3. Let cool then wrap in plastic wrap and form into a tube. Place in refrigerator. Before preparation slice tube into slices.4. To cook polenta, heat pan saut? pan with slight amount of oil add slice and brown on both side.5. In a saut? pan add oil and zucchini heat until tender salt to taste.6. Pound out chicken breast to make thin. Salt and sprinkle with a fine coating of Wondra. 7. Add oil to saut? pan over medium; add chicken to saut? pan and brown, remove and rest.8. Scrape fond then add shallots and garlic, cook until tender but not caramelized. 9. Add white wine and reduce by half; add chicken stock and artichokes reduce by quarter; return chicken and all juices back to the pan and place in the oven until chicken is tender.10. Mix a small amount of the sauce with arrowroot and add to pan, if sauce gets to thick add more chicken stock. 11. Before serving add lemon juice then add 1 tbsp. of rosemary and thyme let bloom.12. At service place a 2 tbsp. of wine reduction sauce on plate add one slice of polenta and then top with chicken breast and artichoke hearts; add zucchini.Serving Size:?4

The nutritional information for Chicken breast in white wine thyme and rosemary reduction with artichokes, and mushroom polenta and zucchini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 341.6

• Total Fat: 9.5 g
• Cholesterol: 56.4 mg
• Sodium: 414.1 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 3.5 g
• Protein: 25.0 g

Chicken breast in white wine thyme and rosemary reduction with artichokes, and mushroom polenta and zucchini is French cuisine.

The dietary needs meet for Chicken breast in white wine thyme and rosemary reduction with artichokes, and mushroom polenta and zucchini is Low Carb