Chicken in White Wine Mushroom Sauce on Creamy Parmesan Polenta

In a large sauté pan heat up three tablespoons of olive oil. Once oil is hot start to brown the chicken and season with salt and pepper. You want to get both sides of the chicken a really nice dark brown but not 100% cooked because it will finish cooking in the sauce. Once both sides are nicely browned take the chicken out and place on a plate.

Pour the remaining three tablespoons of olive oil into the same pan and throw in the garlic, onions, and mushrooms and stir. Make sure you scrape off the brown bits left over from the chicken into the rest of the ingredients. It helps make a really full bodied, flavorful sauce. Once the mushrooms start to get soft and the onions become translucent add in 1/2 cup of chicken broth and the half cup of white wine. When you see the sauce start to reduce slightly put the chicken back in along with the chopped parsley. Now cover the pan and simmer until you notice the chicken is fully cooked through to your liking (I found this to be around 5-8 minutes). Add a tablespoon of butter to round out the sauce.

While all of this is happening, bring the remaining three cups of chicken broth to a high simmer in a sauce pot. Once at a simmer, pour the polenta slowly into the broth while whisking the entire the time. The polenta will start to thicken instantly and pull away from the sides of the sauce pan. Once that happens (around one minute) add in the milk, remaining tablespoon of butter, and cheese. Pour in however much milk you need to get to the consistency of your liking (I found this to be around 1 cup for a slightly thinner consistency).

Pour some of the finished polenta into a deep bowl followed by some chicken then top of with that delicious mushroom sauce. I also added some arugala and truffle salt for an extra zing and freshness!