Recipe for Chicken-and-Mushroom Ragout 
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Yield:
4
Ingredients:
Amount Ingredient
Heavy duty aluminum foil
3 x boneless skinless chicken breasts cut 1" pieces
1 lrg portobello mushroom sliced
(or use 8 fresh white mushrooms)
1 env spaghetti sauce mix - (1 1/4 oz)
1 can Italian-style stewed tomatoes - (14 1/2 oz
1 pkt refrigerated polenta - (16 oz)
Instructions:
Instructions: Preheat oven to 450 degrees. Tear off 4 (12- x 18-inch) foil sheets.

Toss together chicken, mushroom slices, and sauce mix; place one-fourth of mixture in center of each foil sheet. Top evenly with tomatoes.

Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form packet, leaving room for heat circulation inside packet.

Place packets on a baking sheet. Bake at 450 degrees for 15 minutes.

Cook polenta according to package directions.

Open foil packets carefully, allowing steam to escape; spoon ragout over polenta. Sprinkle with Parmesan cheese.

This recipe yields 4 servings.

Comments: Serve this flavorful, heavy stew over polenta or your favorite grits.

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