The Kitchen Table Series
The Home Chefs Recipe of the Month
January: Crispy Chicken with Parmesan Polenta and Lemon Herb Pan Sauce
Season two boneless, skinless chicken breasts with salt and pepper, dip into beaten egg, then coat with a mixture of panko breadcrumbs and grated Parmesan. Pan-fry in olive oil over medium heat for 4–5 minutes per side until golden and cooked through, then set aside. Meanwhile, bring four cups of water or chicken stock to a boil, whisk in one cup of polenta, reduce heat, and cook gently for 20–25 minutes, stirring often, until creamy: finish with butter, grated Parmesan, and salt. In the same pan used for the chicken, melt butter and sauté minced shallot for about one minute, add chicken stock, lemon zest, and lemon juice, and simmer briefly to reduce. Stir in chopped herbs, then serve sliced chicken over warm Parmesan polenta, spooning the lemon herb pan sauce over the top.
Our Signature Relishes
January: Crispy Chicken with Parmesan Polenta and Lemon Herb Pan Sauce
Season two boneless, skinless chicken breasts with salt and pepper, dip into beaten egg, then coat with a mixture of panko breadcrumbs and grated Parmesan. Pan-fry in olive oil over medium heat for 4–5 minutes per side until golden and cooked through, then set aside. Meanwhile, bring four cups of water or chicken stock to a boil, whisk in one cup of polenta, reduce heat, and cook gently for 20–25 minutes, stirring often, until creamy; finish with butter, grated Parmesan, and salt. In the same pan used for the chicken, melt butter and sauté minced shallot for about one minute, add chicken stock, lemon zest, and lemon juice, and simmer briefly to reduce. Stir in chopped herbs, then serve sliced chicken over warm Parmesan polenta, spooning the lemon herb pan sauce over the top.
Pairs with: Northern Italian Pinot Grigio