Braised Chicken and Mushrooms with Oven-Baked Polenta

4 boneless chicken breasts
coarse salt and pepper
2 T olive oil
1 onion, chopped
1 pound white mushrooms, chopped
1/2 c dry white wine
1/2 c chicken broth
2 T fresh parsley
1 T Tyme


  1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
  2. Add remaining tablespoon oil to skillet. Add mushrooms, tyme, onion and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
  3. Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
  4. Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.

Oven-Baked Polenta

3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)

1.  Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
2.  Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

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