for 4 person

Polenta

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

Meat

	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

How it's done

Polenta

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.

Meat

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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