Chicken piccatas with polenta, black olives and rosemary

Serves 4

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Indy Lifestyle Online

I always find these are a real bargain, especially when you bat them out into little escalopes. I always keep a bit of a stockpile of these and duck under-fillets in the freezer so that I can rustle up a cheap and tasty light supper.

8 chicken under-fillets, lightly bashed out between some clingfilm

100ml extra virgin olive oil
20 black olives
A few sprigs of rosemary
Salt and freshly ground black pepper

For the polenta

750ml milk
1 clove of garlic, peeled and crushed
1 bay leaf
Salt and freshly ground white pepper
A pinch of nutmeg
75g quick-cooking polenta
100ml double cream
75g freshly grated parmesan

First, make the polenta. Bring the milk to the boil in a thick-bottomed pan, then add the garlic, bay leaf, salt and pepper and nutmeg.

Simmer for 5 minutes and then whisk in the polenta.

Cook on a low heat for about 10 minutes, stirring every so often so that it doesn't stick to the bottom of the pan.

Add the cream and parmesan and cook for a further 5 minutes. Cover with a lid or clingfilm to keep hot.

Heat half of the olive oil in a pan, remove the leaves from the rosemary, add to the f pan with the olives and remove from the heat. Heat a ribbed griddle pan until it is almost smoking and brush with a little olive oil, season the chicken fillets and grill briefly for 30-40 seconds on each side.

To serve, spoon the polenta on to warmed serving plates, arrange the chicken on top and spoon over the olives, rosemary and olive oil.