Chicken with Mushrooms, Olives and Polenta

4 boneless, skinless chicken breast halves
4 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
2 cans (8 oz. each) tomato sauce
1 can pitted black olives
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces fresh mushrooms, sliced
1/2 cup water
2 teaspoons chicken base
Polenta: recipe follows

Cut each chicken breast half into 8-10 pieces. In large frypan, place oil over medium high heat. Add chicken and cook, turning until no longer pink, about 5 minutes.

Add onion and garlic and cook 1 minute more.

Add tomato sauce, olives, sage, salt, pepper and mushrooms; simmer on low heat about 8 minutes.

Add water and chicken base, stirring; simmer while preparing Polenta.

To serve, pour chicken mixture over Polenta.

Polenta:
In large bowl, mix together 2 cups cornmeal and 2 cups cold water; set aside. In large saucepan over medium heat, place 5-1/2 cups water and bring to a boil. Stir in cornmeal mixture, 2 tablespoons chicken base and 2 tablespoons butter. Cook about 10 minutes or until smooth and thickened. Place Polenta in 9x13-inch glass dish and keep warm until ready to serve.

Makes 4 servings
Source: National Chicken Council; Mary Ann Mariotti, Naperville, IL