Chicken Florentine over Creamy Polenta
Serves 4 / Recipe adapted from Giada De Lorentiis
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream/heavy cream
1 tablespoon chopped fresh Italian parsley leaves
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
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Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Keep on low until polenta is made.
Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Make the Polenta. Place a spoonful of the polenta on the plate. Arrange the spinach partially over the polenta. Place the chicken atop the spinach. Pour the sauce over and serve.
Creamy Parmesan Polenta
Serves 4-6
4 cups chicken stock or broth (can use vegetable broth for a vegetarian dish)
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal/polenta, preferably stone-ground (I like Bob’s Red Mill)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche or heavy cream
2 tablespoons (1/4 stick) unsalted butter
Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
Arugula Salad with Prosciutto & Oyster Mushrooms
Serves 4
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 pound oyster mushrooms, thickly sliced (if you can’t find oyster, shiitake are a good sub)
Salt and freshly ground pepper
1/4 cup aged balsamic vinegar
1 teaspoon finely grated lemon zest
2 celery ribs, cut into 2-by-1/4-inch matchsticks, reserve the celery leaves for garnish
4 loose cups baby arugula (a small clamshell..4-5 ounces)
3 ounces Pecorino Toscano, shaved with a vegetable peeler (3/4 cup)
4 slices prosciutto di Parma
In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until tender and lightly browned, about 6 minutes. Transfer the mushrooms to a bowl and let cool.
In a large bowl, whisk the vinegar with the lemon zest and the remaining 1/4 cup of olive oil. Season with salt and pepper. Add the celery matchsticks, arugula and mushrooms and gently toss. Transfer the salad to a large platter or bowl, top with the Pecorino Toscano, prosciutto and celery leaves and serve right away.
Ricotta Donuts
Recipe adapted from Marissa’s Italian Kitchen
Makes 20
Ingredients
3/4 cup plus 1 tablespoon of all purpose flour
2 teaspoons baking powder
pinch of salt
3 tablespoons granulated sugar
1 cup whole milk ricotta cheese
2 large eggs at room temperature
canola oil or vegetable oil for deep frying
powdered sugar or cinnamon sugar for dusting
Instructions
In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside.
In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth.
Stir the flour mixture into the ricotta mixture until thoroughly combined.
In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. A candy thermometer comes in handy in order to get the right temperature and ensuring the oil does not drop under 350*, while you are frying between batches.
If the oil is not hot enough the doughnuts will be too soggy and if it is too hot then the outside will darken quickly leaving the inside under cooked.
Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
Fry the zeppole for about 2 to 3 minutes, turning often until they are puffed, fluffy and golden brown.
Larger sized doughnuts will need extra time. Use a slotted spoon to remove the zeppole from the pan and drain them on paper towels. Repeat until you have used up all the batter.
Dust with icing or powdered sugar and serve while still warm.
