Great Groceries Recipe Archive-July 2000

Italian Chicken with Mushroom-and-Wine Sauce

6 large chicken breast halves with skin and bones
4 Tbls. olive oil
1 lb. mushrooms, thickly sliced
2 cups chopped onions
1 large red bell pepper, cut into 1 inch pieces
1 cup dry white wine
1 cup canned low-salt chicken broth
1 (1.42 oz.) package spaghetti sauce seasoning mix

Preheat oven to 350 degrees. Sprinkle chicken with salt and pepper. Heat 2 Tbls. oil in heavy large skillet over medium-high heat. Add 3 chicken breasts, skin side down; saute until skin is brown, about 3 minutes. Transfer chicken, skin side up, to 15x10x2 inch glass baking dish. Repeat with remaining chicken.

Heat remaining 2 Tbls. oil in same skillet over medium-high heat. Add mushrooms, onions and bell pepper. Saute until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add broth and seasoning mix and bring to boil. Pour sauce over chicken.

Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens, about 15 minutes longer. Serve the Polenta with Parmesan (recipe below) as a great accompaniment. Serves 6.

Creamy Polenta with Parmesan

3 1/2 cups canned low-salt chicken broth
2 1/2 cups whole milk
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 cups yellow cornmeal
3/4 cup grated Parmesan cheese (about 3 oz.)

Bring first 4 ingredients to boil in heavy large saucepan over high heat. Gradually whisk in cornmeal. Reduce heat to medium. Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes. Whisk in cheese and serve
Serves 6.

Fresh Pineapple Poached in Cinnamon Syrup
Simple and refreshing...

1 1/2 cups water
3/4 cup sugar
3 cinnamon sticks, broken in half
3 1/4-inch thick slices peeled fresh ginger
1 1/4-inch thick slice fresh lemon
1 large pineapple (about 4 1/2 lbs.) peeled, cut lengthwise
into 8 wedges, cored, cut crosswise into 3/4 inch thick pieces

Stir 1 1/2 cups water, sugar, cinnamon sticks, ginger and lemon in heavy large pot over medium heat until sugar dissolves. Bring syrup to boil; cover and simmer 10 minutes to blend flavors. Add pineapple and simmer until pineapple is just translucent, stirring occasionally, about 7 minutes. Transfer pineapple and syrup to bowl. Refrigerate until cold, at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.) Serves 6-8.