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1
Sprinkle the chicken breasts with 1/4 teaspoon each salt and pepper.
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2
Heat 1 tablespoon of the oil in a large skillet over high heat.
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3
Add the chicken; cook until lightly browned, 2 to 3 minutes per side.
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4
Transfer to a plate.
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5
Add the remaining tablespoon oil to the hot skillet.
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6
Add the mushrooms, garlic, and 1/4 teaspoon salt.
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7
Cover; cook over medium heat until the mushrooms release their juices, 2 to 3 minutes.
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8
Remove the lid.
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9
Cook over high heat, tossing occasionally, until the mushrooms are golden, 4 to 5 minutes.
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10
Pour the wine, if using, into the skillet; cook, stirring, until evaporated, 1 minute.
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11
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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12
Return the chicken to the skillet.
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13
Cover; simmer over low heat until the chicken is cooked through, 10 to 12 minutes.
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14
Serve the cutlets and polenta topped with the mushrooms and a drizzle of cooking liquid.
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15
Garnish with additional fresh parsley.
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16
Preheat the oven to 425F.
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17
In a lidded baking dish, whisk together 3 cups water, the cornmeal, 1 1/4 teaspoons salt, and 1/8 teaspoon pepper.
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18
Cover, and bake for 30 minutes, stirring halfway through.
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19
Remove from the oven, and add the milk, butter, and marjoram, and whisk briskly until smooth.
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20
Serve immediately.
