Creamy Chicken With Cornbread Squares Recipe

About this recipe

A hearty and high-protein dinner featuring tender chicken in a creamy sauce, served over golden cornbread squares. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 100 g x 2 Milky Mist Butter Chiplet Pack
• 100 g Sambar Onion Peeled
• 100 g Celery
• 200 g Delichic Chicken Broth
• 200 g Green Peas (Peeled) (Hiravi Vatane)
• 125 g Red Bell Pepper
• 1 Kg Freshos Polenta Bramata
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Melt 1/2 cup butter in a large skillet over medium heat. Add 6 tablespoons of finely chopped onion and 4 tablespoons of diced celery, and sauté until softened and fragrant, about 5 minutes.
2. 2. Sprinkle 4 tablespoons of flour over the sautéed vegetables and stir well to form a roux. Gradually pour in 2 cups of chicken broth, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
3. 3. Stir in 1 cup of green peas, 1 diced red bell pepper, and 1 teaspoon of salt. Add 1/2 teaspoon of black pepper for seasoning.
4. 4. Add 3 cups of cooked, shredded chicken to the skillet. Mix well and simmer for 5 minutes, allowing the flavors to meld and the chicken to heat through.
5. 5. Prepare your favorite polenta recipe, bake it, and cut into squares. Arrange the polenta squares on serving plates.
6. 6. Spoon the creamy chicken mixture generously over the polenta squares and serve warm.