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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (244g)|
|Recipe Makes: 4|
|Calories from Fat: 74 (55%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 15.6mg||5 %|
|Sodium 534.2mg||18 %|
|Potassium 432.8mg||11 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 9.7g|
|Protein 5g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 135
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