Chicken With Winey Mushrooms And Polenta

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 lb button mushrooms, sliced
• 4 garlic cloves, halved
• 1/2 cup dry wine
• 1 3/4 cups chicken broth
• 2 tablespoons fresh parsley, chopped
• 3/4 cup cornmeal
• salt and black pepper, to taste
• 1/4 cup 2% low-fat milk
• 2 tablespoons butter

Recipe

• 1 first, prepare the polenta. preheat the oven to 425 degrees f. in a lidded baking dish, whisk together 3 cups water, the cornmeal,
• 2 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.
• 3 meanwhile, sprinkle the chicken breasts with 1/4 teaspoon each salt and pepper.
• 4 heat 1 tablespoon of the oil in a large skillet over high heat.
• 5 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.