What to Serve with Chicken
A beautiful new book on produce provides us with seven fresh, colorful sides that will work no matter how you cook your bird.
By Lynn Andriani
Original Content | May 11, 2012
Herbed chicken cloaked in a sauce of Marsala wine and sautéed mushrooms needs something to soak up all those juices, and polenta and greens are perfect. We're taken with Rule's idea of combining the starch and vegetable into one dish and making impressive-looking parcels of chard leaves filled with polenta and marinara sauce.
Get the recipe: Polenta-Stuffed Chard with Bubbly Parmesan