What's for Dinner? Chicken with Creamy Mushroom Sauce over Polenta!

Today I had polenta on the brain.  I have no idea why, but it was one of the first things that popped in to my head this morning when I was thinking about what to make for dinner.  I haven't had it in a while, but love it.  I mean, it tastes a lot like grits and what good Southerner doesn't like grits?  This meal, even though it sounds fancy, is pretty easy to make.  If you really wanted to cut corners, you could cut out the pan-frying of the polenta and just bake it while you cook the rest.  This meal is dedicated to my sister who looooooves mushrooms.  Just kidding, she hates them with a fervent passion.  Good thing she doesn't live close enough to come to dinner on a regular basis because I adore them.  I hope you do, too!  Enjoy!

Chicken with Creamy Mushroom Sauce over Polenta
Serves 4

1 tube, pre-prepared polenta (you could make your own, but I kept it easy tonight!)
3 TBSP butter, divided
3 TBSP olive oil, divided
1 lb chicken cutlets (or you can pound out regular breasts very thin)
1/2 cup flour
3 fresh rosemary sprigs, leaves stripped and minced
salt and pepper to taste
1 shallot, minced
2 cloves garlic, minced
2 packages fresh assorted gourmet mushrooms (mix of cremini, shitake, oyster, etc.)
1 cup chicken broth
1/3 cup mascarpone cheese (find this in the gourmet cheese section)
2 TBSP fresh minced parsley

Preheat oven to 300.  Slice polenta into 1/2 inch rounds.  In a large skillet, heat 1 TBSP butter and 1 TBSP oil.  When hot, add polenta slices.  Saute 5 minutes on one side, or until golden and flip.  Saute second side until golden.  Transfer to a baking sheet and place in oven.

While polenta bakes, combine flour, half the rosemary and salt and pepper.  Dredge chicken in flour until well-covered on each side.  Use same skillet as polenta (scrape out any polenta bits).  Heat another TBSP of butter and 1 TBSP of oil.  Fry chicken on one side until golden.  Flip and saute the other side until chicken in cooked through.  Reserve on a plate.  Add remaining butter and oil to pan.  Add another 2 TBSP of the seasoned flour to pan and stir.  Add shallot and saute 1-2 minutes until they begin to soften.  Add mushrooms and saute until they are soft.  Add garlic and remaining rosemary and saute for one minute more.  Add broth and stir.  Let cook until sauce starts to thicken.  If too thick, add more broth.  Add salt and pepper to taste. Stir in mascarpone and remove from heat.  Add parsley.

Remove polenta from oven.  Add 3-4 pieces of polenta, a quarter of the chicken and a quarter of the mushroom sauce to each plate.  Enjoy.

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