CHICKEN WITH MUSHROOMS AND OVEN-BAKED POLENTA

Makes 4 servings

THIS IS A NICE COZY DISH FOR COMPANY. FOR AN EARTHIER FLAVOR , SUBSTITUTE SHITAKE OR CREMINI FOR THE WHITE BUTTON MUSHROOMS.

ingredients

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1.POUND THE CHICKEN INTO AN EVEN THICKNESS AND SPRINKLE WITH 1/4 TSP EACH SALT AND PEPPER.HEAT OIL IN LARGE SKILLET OVER HIGH HEAT. ADD THE CHICKEN; COOK UNTIL LIGHTLY BROWNED,2 TO 3 MINUTES PER SIDE.
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2.ADD THE REMAINING TABLESPOONS OIL TO THE HOT SKILLET. ADD THE MUSHROOMS,GARLIC, AND 1/4 TSP SALT.
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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 MUSHROOMS ARE GOLDEN,4 TO 5 MINUTES.
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3.POUR THE WINE 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.
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4.RETURN THE CHICKEN TO THE SKILLET. COVER;SIMMER OVER LOW HEAT UNTIL THE CHICKEN IS COOKED THROUGH, 10-12 MINUTES. SERVE THE CUTLETS AND POLENTA TOPPED WITH THE MUSHROOMS AND A DRIZZLE OF THE COOKING LIQUID. GARNISH WITH ADDITIONAL FRESH CHOPPED PARSLEY.
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PREPARE THE POLENTA:
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1.PREHEAT THE OVEN TO 425° IN A LIDDED BAKING DISH WHISK TOGETHER 3 CUPS WATER, THE CORNMEAL,1 1/4 TSP SALT, AND A PINCH OF PEPPER. COVER, AND BAKE FOR 30 MINUTES,STIRRING HALFWAY THROUGH.
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2.REMOVE FROM THE OVEN, ADD THE MILK,BUTTER,AND MARJORAM, AND WHISK BRISKLY UNTIL SMOOTH. SERVE IMMEDIATELY.