Not sure where this recipe came from but it is great.
4 boneless, skinless chicken breasts
2 tbs. olive oil
1 lb. sliced white or crimini mushrooms
4 halved garlic cloves
1/2 c. dry white wine
1 3/4 c. chicken stock
2 tbs. chopped fresh parsley
Salt and pepper the chicken. If they are very thick, slightly pound them to an even thickness. Heat 1 tbs. oil in a large skillet over high heat. Saute the chicken until lightly browned, 2-3 min. per side. Transfer to plate. Add remaining tbs. oil to the hot skillet. Add mushrooms, garlic, and 1/4 tsp. salt. Cover and cook over med. heat until mushrooms release their juices, about 2-3 min. Remove lid and cook over high heat, tossing, until mushrooms are golden, 4-5 min. Pour the wine into the skillet, and cook until mostly reduced about 1 min. Add stock and parsley, and cook over med heat about 8 min until mushrooms are tender. Return chicken to skillet, cover, and simmer over low heat until chicken is cooked through, about 10-12 min.
Serve cutlets with mushrooms and cooking liquid, and buttered noodles or polenta. Garnish with additional fresh parsley.
Oven Baked Creamy Polenta
Preheat oven to 425 degrees. In a lidded baking dish, whisk together 3 c. water, 3/4 c. cornmeal, 1 1/4 tsp. salt, and 1/8 tsp pepper. Cover and bake 30 min, stirring halfway through. Remove from oven, and add 1/4 c. milk, 2 tbs. butter, and 1 tsp of fresh marjoram, or 1/4 tsp dried and whisk briskly until smooth. Serve immediately. Fast meal.