Braised Chicken with Mushrooms and Oven-Baked Polenta

From Everyday Food, Great Food Fast

Ingredients:
4 boneless, skinless chicken breast halves (6 ounces each)
Coarse salt and fresh ground pepper
2 tbs olive oil
1 lb white mushrooms, wiped clean and sliced 1/2 inch thick
4 garlic cloves, halved
1/2 c dry white wine (optional)
1 3/4 c reduced-sodium chicken broth
2 tbs chopped fresh parsley, plus more for garnish
Oven-Baked Polenta (see below)

Sprinkle the chicken breasts with 1/4 tsp each salt and pepper. Heat 1 tbs of the oil in a large skillet over high heat. Add the chicken; cook until lightly browned, 2 to 3 minutes per side (make sure the oil is hot before you add the chicken- you want to sear it and keep the juices in. Make sure it is browned (and not just whitened) before you flip it). Transfer to a plate, and tent with foil to keep warm.

Add the remaining tbs oil to the hot skillet. Add the mushrooms, garlic, and 1/4 tsp salt. Cover; cook over medium heat until the mushrooms release their juices, 2 to 3 minutes. Remove the lid, cook over high heat, tossing occasionally until the mushrooms are golden. 4 to 5 minutes.

Pour the wine, if using, into the skillet; cook, stirring, until evaporated, 1 minute. Add the stock and parsley; cook over medium-high heat until the mushrooms are tender and the liquid has reduced, 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 the cutlets and polenta topped with the mushrooms and a drizzle of cooking liquid. Garnish with additional fresh parsley.

Oven-Baked Polenta:
3/4 c cornmeal
Coarse salt and fresh ground pepper
1/4 c milk
2 tbs butter
1/4 tsp dried marjoram

Preheat the oven to 425 degrees. In a lidded baking dish, whisk together 3 cups of water, the cornmeal, 1 1/4 tsp 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, and whisk briskly until smooth. Serve immediately.

Per serving: 294 calories; 10 grams fat; 43 grams protein; 7 grams carbs; 1.6 grams fiber.