Polenta bowl with chicken strips

Polenta bowl with chicken strips

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 423 kcal
, Fat: 13 g
, Carbohydrate: 32 g
, Protein: 42 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


6 dl vegetable bouillon
150 g fine polenta (2 mins.)


oil for frying
600 g chicken strips
1 onion, thinly sliced
100 g kale, chopped
1 dl white wine
2 dl vegetable bouillon
cream cheese with herbs (e.g. Cantadou)
a little salt to taste
a little cress
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How it's done

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Bring the stock to the boil. Stir in the polenta, simmer for approx. 2 mins. over a low heat, stirring continuously to form a thick paste, cover and set aside.


Heat the oil in a non-stick frying pan. Brown the chicken in batches for approx. 4 mins., remove from the pan. Heat a dash of oil in the pan, sauté the onion and kale for approx. 4 mins. Add the wine and reduce to half the volume. Pour in the stock, return the chicken to the pan, cover and simmer for approx. 5 mins. Stir in the cream cheese, bring to the boil, season with salt. Serve the polenta with the chicken strips, garnish with cress.

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