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Chicken Fricassee With Fried Polenta

  • Yield: 4 main-course servings


  • 8 wedges Fried Polenta
  • 1/2 pound skinned and boned chicken breasts, cut into thin strips
  • 1 tablespoon Emerilís Creole Seasoning
  • 1/4 cup olive oil
  • 1 onion, cut in half and sliced vertically
  • 1 tablespoon minced garlic
  • 1/2 cup peeled, seeded, and chopped Italian plum tomatoes
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1/2 cup Basic Chicken Stock
  • 1/2 cup coarsely grated fresh Parmesan cheese


  • Prepare the Fried Polenta through Step 3.
  • In a bowl toss the chicken strips with the Creole Seasoning, using your hands to coat the meat well.
  • Heat the oil in a medium nonreactive skillet over high heat. Add the seasoned chicken and sautÈ, stirring, until the chicken is golden, for about 2 minutes. Add the onion, garlic, tomatoes, basil, and sage and sautÈ for 3 minutes. Add the salt, pepper, and stock and heat just until bubbles form around the edge, for about 1 minute. Remove from the heat and keep warm. Makes 2 cups.
  • Finish the Fried Polenta.
  • To serve, place 2 narrow wedges of the Fried Polenta on each of 4 plates and spoon 1/2 cup of the fricassee over them. Top each serving with 2 tablespoons Parmesan.