Crispy Polenta-Crusted Chicken with Warm Spinach Cream and Garlic Mushrooms

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray or baking dish with a little of the olive oil.

2. 2

   In a shallow bowl, combine the instant polenta, 30 g grated Parmesan cheese, garlic powder, sweet paprika, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.

3. 3

   Beat the egg in a second bowl. Pat the chicken breasts dry with paper towels, season them with a pinch of the remaining salt, then dip them first in the beaten egg and then in the polenta mixture, pressing well so the coating adheres.

4. 4

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 minutes per side until the crust starts to color. Transfer the skillet to the oven, or place the chicken on the prepared tray, and bake for 10 to 12 minutes at 220 °C / 425 °F until cooked through.

5. 5

   While the chicken bakes, heat 1 tablespoon olive oil in another skillet over medium-high heat. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until browned and their moisture has evaporated.

6. 6

   Add half of the chopped fresh garlic, the thyme, a pinch of salt, and the remaining black pepper to the mushrooms. Cook 1 minute more, then remove from the heat and keep warm.

7. 7

   In a medium skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the shallot and the rest of the fresh garlic, and cook for 2 minutes until softened but not browned.

8. 8

   Add the fresh spinach and stir for 1 to 2 minutes until wilted. Pour in the heavy cream and chicken broth, stir well, and simmer gently for 3 minutes.

9. 9

   Add the remaining 10 g grated Parmesan cheese, the lemon zest, and the rest of the salt. Cook 1 minute more and, if you want a smoother texture, briefly blend the spinach cream with an immersion blender.

10. 10

    Spoon a base of warm spinach cream onto each plate, top with the crispy chicken, and finish with the garlic-thyme mushrooms. Serve immediately.

11. 11