4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 pound white mushrooms, sliced 1/4-inch thick
4 garlic cloves, halved
1/2 cup dry white wine
1 and 3/4 cups chicken broth
2 tablespoons chopped fresh parsley
3/4 cup cornmeal
1/4 cup milk
2 tablespoons butter
1/4 teaspoon dried marjoram
Preheat oven to 425 degrees. In a lidded baking dish, whisk together 3 cups water, cornmeal, 1 and 1/4 teaspoons salt, and 1/8 teaspoon pepper. Cover, and bake for 30 minutes, stirring halfway through. Remove from the oven and add the milk, butter, and marjoram, and whisk briskly until smooth. Serve immediately.
Season each chicken breast with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat. Add the chicken; cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Add the remaining tablespoon oil to the hot skillet. Add the mushroom, garlic, and 1/4 teaspoon salt. Cover; cook over medium heat until the mushrooms release their juices, 2 to 3 minutes. Remove the lid. Cook over high heat, tossing occasionally, until the mushrooms are golden, 4 to 5 minutes. Pour in the wine; cook, stirring until evaporated, 1 minute. Add the stock and parsley; cook over medium-high heat until the mushrooms are tender and the liquid has reduced, 8 to 10 minutes. Return the chicken to the skillet. Cover; simmer over low heat until the chicken is cooked through, 10 to 12 minutes. Serve over polenta topped with mushrooms and a drizzle of the cooking liquid.