|braised chicken with button mushrooms and creamy parmesan polenta|
|4 boneless, skinless chicken breasts|
coarse salt and pepper to taste
|2 tablespoons olive oil|
|8 ounces whole button mushrooms|
|2 teaspoons garlic, minced|
|1/2 cup white wine|
|1 3/4 cups chicken broth|
|2 tablespoons Italian parsley, chopped (can use dried)|
|2 cups cut green beans|
Sprinkle the chicken breasts with salt and pepper.
Heat the oil in a large nonstick skillet over high heat.
Add the chicken and cook for 2-3 minutes per side, then transfer to a plate.
Add the mushrooms, garlic and another dash of salt to the skillet,
cover and cook over medium heat until the mushrooms release their juices,
about 2-3 minutes. Remove the lid and cook another 3 minutes.
Pour in the wine and cook, stirring until evaporated, 1 minute.
Add the broth and parsley and cook over medium-high heat
until the mushrooms are tender and the liquid has reduced, 8-10 minutes.
Return the chicken to the skillet, cover, and simmer over
low heat until the chicken is cooked through, 10-12 minutes.
Meanwhile, cook the frozen beans according to package directions.
Serve the chicken topped with the mushrooms and a drizzle of the sauce.
Garnish with additional fresh parsley if desired. Serve beans on the side.
|The polenta is fairly easy just mix 1 1/2 cups milk and equal parts water with one cup of cornmeal.|
Heat and stir continuously for about 7-10 minutes and reduce heat to simmer.
I added Parmesan cheese for flavor.