Browning the chicken seals in the juices and keeps the inside moist and flavorful. This recipe can be made with pork cutlets instead of chicken. For an earthier flavor, substitute shiitake, cremini, or wild mushrooms for the white mushrooms.
Recipe information
Yield
Serves 4
Ingredients
Oven-Baked Polenta
Preparation
Step 1
Sprinkle the chicken breasts with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon of the oil in a large skillet over high heat. Add the chicken; cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate.
Step 2
Add the remaining tablespoon oil to the hot skillet. Add the mushrooms, garlic, and 1/4 teaspoon 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.
Step 3
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.
Step 4
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
Step 5
Preheat the oven to 425°F. In a lidded baking dish, whisk together 3 cups water, the cornmeal, 1 1/4 teaspoons salt, and 1/8 teaspoon pepper. Cover, and bake for 30 minutes, stirring halfway through.
Step 6
Remove from the oven, and add the milk, butter, and marjoram, and whisk briskly until smooth. Serve immediately.
