Chicken Marsala

Method

1. Prep all ingredients: slice mushrooms, finely chop shallot, smash one garlic clove and mince another, chop parsley, and measure out Marsala wine, chicken stock, rosemary, thyme, Dijon mustard, all-purpose flour, polenta, butter, and Parmesan cheese.
2. Start the polenta: add chicken broth to a pot and bring to a boil. Slowly whisk in polenta and cook until thick and creamy, then remove from heat and stir in butter and Parmesan cheese. Set aside.
3. Prepare the chicken: season chicken breasts with salt and pepper, then dredge in all-purpose flour, shaking off excess.
4. Cook the chicken: heat a bit of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through. Remove and set aside.
5. Build the sauce: in the same skillet, add sliced mushrooms, shallot, and the smashed and minced garlic. Sauté until softened.
6. Deglaze with Marsala wine, scraping up any browned bits. Add chicken stock, Dijon mustard (optional), rosemary, and thyme. Simmer until the sauce reduces and becomes creamy.
7. Return the cooked chicken to the pan, turning to coat with the sauce. Cook for a minute to reheat.
8. Plate the chicken and spoon extra sauce over top. Garnish with chopped parsley.