Quick Chicken Marsala with Creamy Soft Polenta

Ingredients

Localized ingredient list prepared for quick scanning.

• 4 chicken breasts
• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 250-300 g button mushrooms, thinly sliced
• 1/2 cup marsala wine
• 1 cup water
• 1 1/2 teaspoons chicken stock powder
• 1/4 teaspoon beef stock powder
• 1 1/2 teaspoons cornflour
• 1 1/2 tablespoons fresh chives, chopped
• 375 g quick-cooking polenta
• 750 ml water
• 1 1/2 teaspoons chicken stock powder
• 120 g grated parmesan cheese
• 120 g mascarpone
• 60 g butter
• 2 tablespoons cream

Method

Follow the steps in order for the best result.

1. To prepare the Chicken Marsala, begin by heating the olive oil in a large frying pan. Add the finely chopped onion and cook until softened. Introduce the thinly sliced mushrooms and sauté for a few minutes.
2. Simultaneously, in a separate frying pan, cook the chicken breasts. Ensure they are turned occasionally to cook evenly until fully done.
3. Pour the marsala wine, water, and chicken stock powder into the pan with the mushrooms. Bring the mixture to a boil, then reduce the heat to medium.
4. In a small bowl, mix a little water with the cornflour to create a slurry. Add this slurry to the mushroom mixture to thicken the sauce slightly.
5. For the Soft Creamy Polenta, bring water and chicken stock powder to a boil in a saucepan.
6. Gradually add the quick-cooking polenta while continuously whisking to prevent lumps. Once all the polenta is added, reduce the heat to low.
7. Stir the polenta constantly with a wooden spoon until the mixture thickens to your desired consistency.
8. Incorporate the mascarpone, Parmesan cheese, and butter into the polenta. Stir until the cheese has fully melted and the mixture is smooth.
9. Finish by adding the cream, and season with salt and pepper to your liking.
10. Serve the cooked chicken over a bed of soft, creamy polenta. Drizzle generously with the marsala sauce and garnish with freshly chopped chives for a burst of flavor and color.