Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Sprinkle chicken with 1/4 t salt and pepper. Heat 1 T oil in skillet. Add chicken; cook until brown, 2 to 3 minutes. Transfer to plate.
Add remaining oil. Add mushrooms, garlic, 1/4 t salt. cover, cook over medium heat until mushrooms release juices, 2 to 3 minutes. Remove lid. Cook over high heat tossing occasionaly until golden, about 5 minutes.
Pour the wine into skillet, cook until evaporated, 1 minutes. Add stock and parsley; cook over medium-high heat 10 minutes.
Return chicken to skillet. Cover, simmer over low heat until chicken is cooked through, about 12 minutes. Serve cutlets with polenta and topped with mushroons and liquid.
Oven-Baked Polenta:
Preheat oven to 425. In lidded baking dish, whisk together3 cups water, the cornmeal, 1 1/2 t salt and 1/8 t pepper. Cover and bake for 30 minutes, stirring halfway through.
Remove from oven and add milk, butter, and marjoram and whisk until smooth. Serve immediately.
