Adminusa, December 20, 2010 13:05 pm
Although this recipe is simple to prepare, the results are elegant & indulgent!
GRUYERE CHIK'N CUTLET with POLENTA & CREAMY WILD MUSHROOMS
Healthy Chef Lilia’s cost-cutting tip: Polenta is actually just cornmeal cooked with vegetable stock (or a combination of stock & cream or milk). If you're on a budget, instead of using prepared polenta, make it yourself...it's simple!! Also, less expensive white mushrooms may be substituted for the wild mushrooms.
Ingredients-
Prep time- 20 minutes minutes
Cook time - (cutlets) 18 minutes
Makes 2 servings
1 Tbsp. olive oil
1 clove garlic, minced
5 oz. thinly sliced mixed wild mushrooms - chanterelles, oyster, crimini, or any combination (about 2 cups)
1/3 cup vegetable broth
1 tsp. Dijon mustard
2 tbsp. light garlic & herbs cheese spread
salt & pepper, to taste
4 slices (1/2-inch think each) prepared, "heat & serve" polenta
2 Quorn Gruyere Chik'n Cutlets; cooked as per pkg. directions
Instructions-
1) Heat olive oil in large skillet over Med. heat. Add garlic and saute until lightly browned (do not burn). Add mushrooms & saute 2 minutes or until soften. Stir in broth and mustard; continue to cook & stir 1-2 minutes. Stir in cheese spread until melted & creamy.
2) Spray a non-stick skillet with non-stick cooking spray; heat over Med. heat. Add polenta slices and cook about 3-4 minutes per side, or until golden brown.
3) For each serving, place 2 slices of cooked polenta on plate. Top with half of the mushroom mixture and 1 cooked Gruyere Chik'n Cutlet.
* If you prefer, substitute a side of mashed potatoes, or brown rice for the polenta.
** For a bit of pizzazz, garnish your final dishes with a sprinkle of chopped parsley.