Chicken & Mushroom Ragu with Creamy Polenta
SERVES 2 PREP 10 minutes + cooling COOK 30 minutes
300g chicken breast fillets
1 tablespoon vegetable or olive oil 200g button mushrooms, thinly sliced ¼ cup chopped flat-leaf parsley,
plus extra, to serve
2 cloves garlic, crushed
1 cup milk
½ x 500g can creamy chicken soup 1 quantity Creamy Polenta (recipe, right)
Place chicken in a large, deep frying pan. Cover with cold water. Bring to a simmer over moderate heat. Reduce heat; simmer, covered, for 10 minutes or until cooked. Transfer chicken to a heatproof plate. Cool. Shred. Empty water from pan; wipe clean.
Heat the oil in same pan over moderate heat. Add mushroom; cook and stir for 3 minutes or until tender. Add parsley and garlic; cook and stir for 1 minute or until fragrant. Stir in milk, chicken soup and shredded chicken. Bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened.
Reserve ½ cup of chicken ragu. Serve the remaining ragu with Creamy Polenta, sprinkled with extra parsley.