Makes 4 servings
4 boneless, skinless chicken breast halves (6 oz.)
Coarse salt
fresh ground pepper
2 tpsp. olive oil
1 lb. white mushrooms sliced
4 garlic cloves
1 3/4 c. reduced-sodium chicken broth (check ingredients)
2 tbsps. chopped fresh parsley, plus more for garnish
Oven-Baked Polenta (below)
Sprinkle chicken breasts with 1/4 tsp. each salt and pepper. Heat 1 tbsp. oil in a large skillet over high heat. Add the chicken; cook until lightly browned (2-3 minutes per side). Transfer to plate.
Add the remaining tablsp oil to the hot skillet. Add the mushrooms, garlic, and 1/4 tsp. salt. Cover; cook over medium heat until the nushrooms release their juices (2-3 minutes). Remove the lid. Cook over high heat until they are golden (4-5 minutes).
Add the stock and parsley; cook over medium-high heat until the nushrooms aare tender and the liquid has reduced (8-10 minutes).
Return chicken to the skillet. Cover; simmer over low heat until the chicken is cooked through (10-12 minutes). Serve the chicken breasts and polenta topped with the mushrooms and a drizzle of cooking liquid. Garnish with parsley.
Oven-Baked Polenta
Makes 4 servings
3/4 c. cornmeal
Coarse salt and pepper
1/4 c. milk
2 tbsp. butter
1 tsp. fresh marjoram (or 1/4 dried)
Preheat oven to 425 degrees. In a lidded baking dish, whisk together 3 c. water, the cornmeal, 1 1/4 tsps. salt and 1/8 tsp. pepper. Cover and bake for 30 minutes stirring halfway through.
Remove from the oven and add the milk, butter, and marjoram. Whisk briskly until smooth. Serve immediately.
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