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1
In a large saute pan heat up three tablespoons of olive oil.
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2
Once oil is hot start to brown the chicken and season with salt and pepper.
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3
You want to get both sides of the chicken a really nice dark brown but not 100% cooked because it will finish cooking in the sauce.
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4
Once both sides are nicely browned take the chicken out and place on a plate.
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5
Pour the remaining three tablespoons of olive oil into the same pan and throw in the garlic, onions, and mushrooms and stir.
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6
Make sure you scrape off the brown bits left over from the chicken into the rest of the ingredients.
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7
It helps make a really full bodied, flavorful sauce.
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8
Once the mushrooms start to get soft and the onions become translucent add in 1/2 cup of chicken broth and the half cup of white wine.
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9
When you see the sauce start to reduce slightly put the chicken back in along with the chopped parsley.
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10
Now cover the pan and simmer until you notice the chicken is fully cooked through to your liking (I found this to be around 5-8 minutes).
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11
Add a tablespoon of butter to round out the sauce.
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12
While all of this is happening, bring the remaining three cups of chicken broth to a high simmer in a sauce pot.
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13
Once at a simmer, pour the polenta slowly into the broth while whisking the entire the time.
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14
The polenta will start to thicken instantly and pull away from the sides of the sauce pan.
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15
Once that happens (around one minute) add in the milk, remaining tablespoon of butter, and cheese.
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16
Pour in however much milk you need to get to the consistency of your liking (I found this to be around 1 cup for a slightly thinner consistency).
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17
Pour some of the finished polenta into a deep bowl followed by some chicken then top of with that delicious mushroom sauce.
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18
I also added some arugala and truffle salt for an extra zing and freshness!
