Chicken with polenta & red capsicum ragout


  • 1 tbs olive oil
  • 4 (about 700g) single chicken breast fillets
  • 2 red capsicums, deseeded, thinly sliced
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp chopped fresh rosemary
  • 250ml (1 cup) chicken stock
  • 80ml (1/3 cup) white wine
  • 2 tbs balsamic vinegar
  • 500ml (2 cups) chicken stock
  • 250ml (1 cup) milk
  • 140g (3/4 cup) instant polenta (cornmeal)
  • 30g (1/3 cup) finely grated parmesan
  • 15g butter

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Category: Fried Chicken Recipes