Piccata di Pollo with Cheesy Polenta and Zucchini Papardelle

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Entrée's Gluten Free Latest RecipesJanuary 20, 2012June 6, 2015
Piccata di Pollo with Cheesy Polenta and Zucchini Papardelle

 

Piccata di Pollo with Cheesy Polenta and Zucchini Papardelle by www.RealFoodFamily.com

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Piccata di Pollo with Cheesy Polenta and Zucchini Papardelle
Recipe Type: Entree
Author: Roz Mignogna
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 4-6
This recipe makes for a lovely weekend meal! Long, thin slices of zucchini take the place of actual flour pasta.
Ingredients
  • For Polenta:
  • 1/4 cup butter
  • 2 cloves of garlic, minced
  • 2 cups pre-cooked polenta (or precook cornmeal in boiling water, then strained)
  • 1 cup whole milk
  • salt and pepper
  • 1 cup cheddar cheese
  • 1/2 cup Parmesan cheese, finely grated
  • For Chicken:
  • 8-10 chicken pieces, such as thighs
  • salt and pepper
  • 1/4 cup arrowroot powder
  • 4 tablespoons butter, divided
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup white wine
  • Juice of 1 lemon
  • 1/4 cup capers
  • For zucchini:
  • 4-6 medium zucchini, peeled into long strips of “pasta” with a vegetable peeler (do not peel past seeds in center)
  • 1/4 cup butter
  • salt and pepper
  • flat-leaf parsley, finely chopped, for garnish
Instructions
  1. (Preheat oven to 375°F only if using thick pieces of bone-in chicken.)
  2. Melt butter in a medium stockpot and sauté garlic. Whisk in polenta and milk until smooth, and season with salt and pepper. When polenta is beginning to simmer, stir in cheese and season as needed. Continue to stir until smooth and keep warm.
  3. For chicken, season chicken pieces with salt and pepper, then dredge in arrowroot, shaking to remove excess and leaving only a light dusting of powder. Heat oil and 2 tablespoons butter over high heat and sear chicken for 4-6 minutes per side, until browned. Remove chicken and set aside. Deglaze pan with wine, stirring to remove bits from bottom of pan, then stir in lemon juice, capers, and remaining 2 tablespoons of butter. Add chicken back to pan and simmer over low heat until sauce is slightly reduced and chicken is thoroughly cooked. (If using thick pieces of chicken, then place in oven until chicken is fully cooked.)
  4. For zucchini, heat butter in a small saucepan and sauté zucchini until soft. Season with salt and pepper, then serve with chicken and polenta garnished with finely chopped parsley.