BRAISED CHICKEN WITH MUSHROOMS
AND OVEN-BAKED POLENTA

4 boneless, skinless chicken breast halves (about 6 oz each)
Kosher or sea salt and freshly ground black pepper
2 tbsp olive oil
1 lb mushrooms, wiped clean and sliced 1/2-inch thick
4 garlic cloves, peeled, halved
1/4 tsp kosher or sea salt
1/2 cup dry white wine
1 3/4 cups chicken stock
1/4 cup chopped fresh parsley
Kosher or sea salt and freshly ground black pepper
Oven-Baked Polenta (recipe follows)

Sprinkle chicken breasts with salt and pepper. Heat 1 tablespoon of oil in large heavy skillet over high heat. Add chicken; cook 2 to 3 minutes per side or until nicely browned. Transfer to plate.

Reduce heat to medium. Add remaining tablespoon of oil to skillet. Add mushrooms, garlic and salt. Cook, covered, 2 to 3 minutes. Remove lid; continue cooking, stirring occasionally, until mushrooms are browned, about 4 minutes.

Add wine; cook, stirring and scraping browned bits from bottom of skillet, about 1 minute.

Add stock and half of parsley; cook, uncovered, until mushrooms are soft and sauce has slightly thickened, about 8 minutes.

Return chicken to skillet. Cover; cook over low heat until cooked through, 10 to 12 minutes. Taste; add salt and pepper.

Garnish with remaining parsley. Serve with Oven-Baked Polenta

OVEN-BAKED POLENTA

3/4 cup cornmeal
3 cups water
1-1/4 tsp kosher or sea salt
1/8 tsp freshly ground black pepper
1/4 cup homo milk or light cream
2 tbsp butter
1 tsp fresh marjoram or 1/2 tsp dried

Preheat oven to 425 degrees F.

In lidded baking dish, whisk together cornmeal, water, salt and pepper.

Bake in oven, covered, for 30 minutes, stirring halfway through. Remove from oven, add milk, butter and marjoram and whisk until smooth. Serve at once.

Males 4 servings
Adapted from source: Everyday Food: Great Food Fast by Martha Stewart Living Magazine