Chicken With Winey Mushrooms and Polenta

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First, prepare the polenta. Preheat the oven to 425 degrees F. In a lidded baking dish, whisk together 3 cups water, the cornmeal,
  • 1 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover, and bake for 30 minutes, stirring halfway through. Remove from the oven and add the milk and butter, and whisk until smooth.
  • Meanwhile, sprinkle the chicken breasts with 1/4 teaspoon each salt and pepper.
  • Heat 1 tablespoon of the oil in a large skillet over high heat.
  • Add the chicken; cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Add the remaining tablespoon oil to the skillet. Add the mushrooms, garlic, and 1/4 teaspoon salt. cook over medium heat until the mushrooms are golden, 4 to 5 minutes. Pour the wine into the skillet; cook, stirring until evaporated, about 1 minute. Add the chicken broth and parsley; cook over medium high heat until the mushrooms are tender and the liquid has reduced, about 8 to 10 minutes. Return the chicken to the skillet. Cover; simmer over low heat until the chicken is cooked through, 10 to 12 minutes. Serve chicken and polenta topped with the mushroom mixture.
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