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4 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
1 pounds white mushrooms, sliced
4 garlic cloves, sliced
1 ¾ cups chicken broth
2 tablespoons chopped fresh parsley
¾ cup cornmeal
¼ cup milk
2 tablespoons butter
- Preheat over to 425 degrees. In a lidded baking dish, whisk together 3 cups water and cornmeal, 1 1/4 teaspoons salt, and 1/8 teaspoon pepper. Cover and bake 30 minutes, stirring halfway through. 2. Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Cook chicken until lightly browned, 2 to 3 minutes per side. Transfer to plate.
3. Add remaining oil to skillet. Add mushrooms, garlic and ¼ teaspoon salt. Cover and cook on medium until mushrooms release their juices. Remove lid and cook on high, tossing occasionally, 4 to 5 minutes.
4. Add stock and parsley. Cook over medium high heat until mushrooms are tender. 8 to 10 minutes. Return chicken to skillet. Cover and simmer on low 10 to 12 minutes.
5. Remove palenta from the oven, add ¼ cup milk and butter. Whisk until smooth. Serve chicken and mushrooms over palenta.