Poulet a la Sour Cream With Polenta
From elgab89 16 years ago
- 30 minutes to make
- Serves 6
This dish is one of my favorites. I guess you can call it an adaptation of the French Poulet a la Creme. My mom used to do it when I was a kid, in a Communist Romania, and, because we were not able to find any creme fraiche, she substituted it with sour cream. Read more We felt so cosmopolitan when we had this! I was reminded of it today, when I saw the creme fraiche recipe and I happened to have all the ingredients. We usually have it with polenta, however you can serve it on rice or pasta. See less
Ingredients
- 2 skinless boneless chicken breasts cut into 1/2 inch pieces shopping list
- 500g button mushrooms quartered shopping list
- 4 generous spoons of butter shopping list
- 2 spoons flour shopping list
- 1 cup sour cream shopping list
- chicken stock as needed shopping list
- salt and pepper shopping list
- dill shopping list
- Polenta: shopping list
- This is a hard recipe to give for me, as I never measure the ingredients. shopping list
- 2 cups water shopping list
- salt shopping list
- 2 tablespoons butter shopping list
- cornmeal shopping list
- Or you can use the store already made polenta and heat it up. shopping list
How to make it
- Fry the chicken in butter for about 3 -4 minutes and set it aside. In the same pan, add the mushrooms and the flour ( you will make a roux). The mushroom will leave their own tasty broth. Cook for about 10-15 min.The consistency of the roux has to be a little thicker than that of a cream soup. If it is too thick, add chicken stock. I usually add salt and pepper at every step of the meal and taste it along the way.
- Return the chicken to the pan and cook 7 more minutes. Just before taking the pan off the stove, add the dill.
- Polenta: I usually boil about 2 cups of water with salt and add gradually the cornmeal stirring like crazy until it reaches the desired consistency. At the very end I add the butter. On the cornmeal bag I read that they recommend 5 glasses water to 1 glass cornmeal - I think it should be 3 glasses water to 1 glass cornmeal...
People Who Like This Dish 6
- mark555 Center Of The World Ma' Center Of The World, KS
- luisascatering Burlingame, CA
- lenora Oak Park, MI
- momo_55grandma Mountianview, AR
- mystic_river1 Bradenton, Florida
- mamalou Attleboro, MA
- noir Boston, MA
- laika New York, NY
- debbie919 Manahawkin, NJ
- elgab89 Toronto, CA
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The Rating
Reviewed by 6 people-
fantastic recipe thanks bunches
momo_55grandma
in Mountianview loved it
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Sounds like a dish my mother use to make and I never go tthe recipe from her. Thanks for the post.
lenora
in Oak Park loved it
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Hi Elga,
I LOVE polenta. This dish sounds very comforting and looks like a delicious, creamy delight.
Thank you for sharing :-)
luisascatering
in Burlingame loved it
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