Panfried Chicken Breast with Soft Polenta & Mushrooms

Ingredients

4 Chicken Breast Fillets

Sea Salt

Olive Oil

2 Cups Chicken Stock

2 Cups Milk

1 Cup Fine Instant Polenta

½ tsp Sea Salt

50gm Butter

200 gm King Brown Mushrooms

200 gm Shiitake Mushrooms

2 Cloves Garlic, minced

1 tbls Olive Oil

100 ml Chicken stock

100gm Butter

Black Pepper

Tarragon Leaves, to garnish

Shaved Parmesan

Method

To cook the chicken breasts, drizzle with olive oil and season with sea salt, heat a heavy based fry pan over a medium heat, add a table spoon of olive oil to the pan & cook the chicken breast until golden brown on the first side (approximately 10 minutes) Turn the chicken breast over, reduce heat, cover and cook for a further 10 minutes, allow to rest for 5 minutes before serving.

While the chicken is cooking prepare the soft polenta & mushroom ragu. For the mushroom ragu, thickly slice the king browns lengthways and slice the shiitakes, heat a large frypan over a medium heat, add the olive oil and half of the butter, fry the mushrooms along with the garlic until golden brown add the remaining butter and chicken stock, simmer for a couple of minutes until the sauce has thickened, season with sea salt & black pepper.

To make the polenta, in a large saucepan combine the milk, chicken stock and sea salt. Bring to the boil. Gradually whisk in the polenta, reduce heat and allow to cook, stirring frequently for approximately 10 minutes or until the polenta has thickened, stir in the butter.

Serve the polenta immediately onto warmed plates, spoon over the mushroom ragu, top withthe chicken breast, garnish with tarragon leaves, shaved parmesan & cracked black pepper.

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