Goldenrod

braised chicken with button mushrooms and creamy parmesan polenta

i tried the coffee rubbed steak and had an epic fail. coffee rubbed steak doesn't sear well. the coffee caramelized and smoke was every where. i also added too much cumin to the rub and tried to experiment by adding cocoa to the rub which probably contributed to the smoke. next time i will stick to the recipe, grill the steak and not mistake my tablespoon for a teaspoon.  so i thought i'd post a tried and true recipe. this is easy enough and i adore the mushrooms.

4  boneless, skinless chicken breasts coarse salt and pepper to taste
2   tablespoons olive oil
8   ounces whole button mushrooms
2   teaspoons garlic, minced
1/2 cup white wine
1 3/4   cups chicken broth
2 tablespoons Italian parsley, chopped (can use dried)
2   cups cut green beans Sprinkle the chicken breasts with salt and pepper. Heat the oil in a large nonstick skillet over high heat. Add the chicken and cook for 2-3 minutes per side, then transfer to a plate. Add the mushrooms, garlic and another dash of salt to the skillet, cover and cook over medium heat until the mushrooms release their juices, about 2-3 minutes. Remove the lid and cook another 3 minutes. Pour in the wine and cook, stirring until evaporated, 1 minute. Add the broth and parsley and cook over medium-high heat until the mushrooms are tender and the liquid has reduced, 8-10 minutes. Return the chicken to the skillet, cover, and simmer over low heat until the chicken is cooked through, 10-12 minutes. Meanwhile, cook the frozen beans according to package directions. Serve the chicken topped with the mushrooms and a drizzle of the sauce. Garnish with additional fresh parsley if desired. Serve beans on the side.
The polenta is fairly easy just mix 1 1/2 cups milk and equal parts water with one cup of cornmeal. Heat and stir continuously for about 7-10 minutes and reduce heat to simmer. I added Parmesan cheese for flavor.