Chef Du Jour Recipes

1/2 pound chicken breast tenders (cut into thin strips)
1 tablespoon of your favorite creole seasoning (like Tony Chachere's)
1/4 cup of olive oil
1 medium onion (cut in half and sliced vertically)
1 tablespoon minced garlic
1/2 cup Roma tomato (chopped)
2 tablespoons basil (chopped fresh)
2 tablespoons sage (chopped)
1/2 teaspoon salt
3 pinches black pepper
1/2 cup chicken stock
1/2 cup Parmesan cheese (coursely grated)
For chicken fricassee:
In a bowl, toss the chicken tenders and creole seasoning. Heat oil in a medium skillet over high heat. Add the seasoned chicken and saute on high for about 2 minutes. Add onion, garlic, tomato, basil, sage, and saute for 3 minutes. Add salt, pepper and stock until bubbles form around edges. Serve with two wedges of polenta with sauce over them.
For polenta:
Grease 9 inch cake pan. heat 2 tablespoons of oil in a pot... when hot add garlic, onion and basil and saute for 30 seconds. Add salt and pepper and saute for 30 more seconds. Stir in milk... boil... reduce heat to medium... wisk in cheese... then slowly wisk in cornmeal until it has the consistency of a roux. Remove from heat and quickly spoon polenta into a cake pan... pack and smooth down and refrigerate for an hour. Heat two tablespoons of oil in a pan. Saute... then cut into eight wedges. Fry until golden brown... about 1 minute per side. Remove and drain on paper.