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1
Rinse chicken breasts and gently pat dry.
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2
Season with the salt, pepper and garlic powder.
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3
Heat a wide, heavy-bottomed saute pan over a medium-high flame.
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4
Add the olive oil and heat for another minute.
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5
Gently place the chicken in the pan and cook 2-3 minutes on each side until the breasts are lightly browned.
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6
Remove chicken from skillet and set aside.
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7
(Keep warm.
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8
).
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9
Add butter to the saute pan and heat until it foams.
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10
Add the onions and celery and cook until tender, about 2 minutes.
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11
Next, add the chicken stock and wine; bring mixture to a boil.
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12
Return the chicken to the saute pan and add the tomatoes and mushrooms.
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13
Cover and reduce heat.
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14
Simmer 10 minutes or until chicken is tender.
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15
Meanwhile, warm the polenta according to the package directions.
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16
Once the juices run clear, and a thermometer inserted into the center of the chicken breasts registers 170F, remove the chicken from the saute pan and arrange it on a warmed serving platter.
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17
Add the chopped olives, parsley and thyme to the pan and cook for another minute, then top the chicken with the sauce and serve immediately.
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18
Place 4 slices of polenta and 1 chicken breast on each plate.
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19
Warm, crusty italian bread, a glass of your favorite Chardonnay, and a crisp green salad served with a vinegertte dressing makes this Italian chicken dish complete.
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20
Chef's Tip: Finish off your fabulous Italian meal with traditional biscotti and a glass of Vin Santo.
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21
Vin Santo is a mildly sweet dessert wine with a bold, nutty taste.
