Farmhouse Sicilian Chicken

Seared chicken breast with melted mozzarella and bacon, creamy polenta, demiglace shallot sauce and mushrooms and leeks

By: Graham Collette, Signature Chef

Prep Time: 8 to 10 minutes
Cook Time: 20 to 25 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Demi-Glace Sauce:
¼ cup demi-glace sauce mix
1 cup water

Farmhouse Sicilian Chicken:
2 to 3 slices raw bacon
1 ¼ pounds boneless, skinless chicken breast, cut into 4 pieces as needed
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 Tablespoon and 1 teaspoon canola oil
3/4 cup finely chopped shallots
1 cup marsala wine
1 Tablespoon and 1 teaspoon chopped fresh sage
1 cup prepared demi-glace sauce
4 ounces sliced fresh mozzarella cheese

Creamy Polenta:
4 teaspoons butter, divided
1 teaspoon finely chopped fresh garlic
1 1/3 cups reduced fat 2% milk
½ cup and 3 Tablespoons half & half
1/8 teaspoon Kosher salt
½ cup yellow cornmeal
1/3 cup grated parmesan cheese

Seared Cremini Mushrooms and Leeks:
1 Tablespoon canola oil
2 ½ cups sliced cremini mushrooms
2 cups sliced leeks
2 Tablespoons butter
¼ cup white wine

Allergens:

Gluten, Milk, Soy, Wheat

Nutritional Information

Directions:

To Prepare Demi-Glace Sauce: Prepare according to instructions on the package. Hold warm or reheat as needed.
To Prepare Farmhouse Sicilian Chicken: Preheat oven to 325 degrees Fahrenheit. Arrange bacon on a parchment lined sheet pan. Cook for 10 minutes or until lightly browned and crisp. Transfer cooked bacon to drip pan or onto paper towels to drain off fat. Allow to cool, then crumble bacon. Season chicken with salt and pepper. Heat oil in a sauté pan over medium-high heat. Just before oil is starting to smoke, add chicken. Sear chicken for 3 minutes or until golden. Turn chicken over and sear for an additional 2 minutes. Remove from pan. In same sauté pan, add shallots. Sauté for 2 to 3 minutes or until translucent. Add wine to deglaze pan. Stir in sage and demi-glace sauce. Cook until reduced by half. Set aside and hold hot for service. Spray a sheet pan with cooking oil spray. Place chicken on sheet pan. Place in a preheated 350-degree Fahrenheit oven for 8 to 10 minutes or until cooked through. Evenly divide mozzarella cheese and place on top of chicken. Allow to melt. Remove from oven. Top each piece of chicken with 1 Tablespoon crumbled bacon.
To Prepare Creamy Polenta: In a heavy-bottomed sauce pan, heat 2 teaspoons butter over medium heat until melted. Add garlic. Sauté for 2 to 3 minutes or until softened and begins to brown. Stir in milk, half & half and salt. Bring to a slight simmer. Add cornmeal in a slow, steady stream, whisking constantly. Cook until mixture begins to pull away from sides of pan. Add remaining 2 teaspoons butter and Parmesan cheese, whisking constantly until butter evenly melts into mixture (do not let butter pool). Remove from heat.
To Prepare Seared Cremini Mushrooms and Leeks: Heat oil in a sauté pan over medium-high heat. Add mushrooms and leeks. Sauté for 3 minutes or until mushrooms are softened and leeks are translucent. Add butter and wine. Cook until wine is reduced by half. Remove from heat.
To Plate Farmhouse Sicilian Chicken: Place ½ cup sage demi-glace sauce on a service plate between 4 o’clock and 10 o’clock position. Angle 1 chicken breast with melted cheese and bacon on top of sauce in center of plate. Place ½ cup creamy polenta on top of sauce between 10 o’clock and 1 o’clock. Place 1/3 cup mushrooms and leeks at 3 o’clock. Enjoy immediately!