Braised Chicken with Mushrooms and Oven Baked Polenta

Braised Chicken w/mushrooms and oven baked polenta

4 boneless, skinless chicken brreast halves about 6 oz ea
coarse salt and pepper
2 tbsp olive oil
1 pound white mushrooms, wiped clean and sliced 1/2 inch thick
4 garlic cloves, halved
1/2 dry white cooking wine
1 3/4 c. chicken broth
2 tbsp chopped fresh parsley, plus more for garnish

Sprinkle the chicken breasts with 1/4 tsp salt each side and pepper. Heat 1 tbsp olive oil ( don't be afraid to add more if needed) in a large skillet over high heat. Add the chicken; cook until lightly browned, 2-3 min per side. Transfer to a plate. Add the remaining olive oil to the hot skillet. Add the mushrooms, garlic and 1/4 tsp salt. Cover; cook over medium heat until the mushrooms release their juices, 2-3 minutes. Remove lid. Cook over high heat, tossing occasionally, until the mushrooms are tender and the liquid has reduced, 8-10 minutes. Return the chicken to the skillet. Cover; simmer over low heat until the chicken is cooked through, 10-12 minutes. Serve the cutlets and polenta topped with mushrooms and a drizzle of the cooking liquid. Garnish with additional parsley.

Oven Baked Polenta

3/4 c. yellow cornmeal
coarse salt and pepper.
1/4 c. milk
2 tbsp butter
1/4 tsp ground marjoram

Preheat oven to 425 degrees. In a lidded baking dish or dutch oven, whisk together 3 c. water, the cornmeal, 1 1/4 tsp salt, and 1/8 tsp pepper. Cover and bake for 30 minutes, stirring half way through. Remove from the oven and add the milk, butter, and marjoram, and whisk briskly until smooth. Serve immediately. Serves 4. recipe is from Everyday food fast.