Chicken and Mushrooms over Sauteed Polenta

Living alone and cooking for one it seems there are always leftovers.  This dish was just a spur of the moment concoction thrown together with leftover polenta slices, a paillard of chicken breast, some mushrooms and a handful of baby spinach leaves.   It ended up being a tasty main that I will downsize for a starter dish the next time friends come for dinner.

The polenta was seasoned with Rosemary Salt, butter and grated parmigiano then poured into a mini loaf pan and refrigerated overnight.  The next day it popped right out of the pan and was super easy to slice 1/2-inch thick.   I sauteed the slices in nutty brown butter until they turned golden brown.

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If you’d like a list of ingredients and more specific information leave me a comment below.

 

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