Chicken Breast in a Creamy Sauce with Polenta

Prepare the ingredients and oven. This is what awaits you on the plate - prepare the ingredients in advance so the work goes smoothly 🍗🍄‍🟫

Sear the chicken breast. Heat a pan. Season the chicken breast with salt and pepper on both sides, place it in the pan, and sear over medium heat for about 3 minutes on each side so the meat seals and gets a golden color.

Cook the polenta. Put water in a saucepan, bring it to a boil, salt it, and while stirring constantly, add the polenta. Cook over low heat for 3-4 minutes until it thickens. Season with salt and pepper and, if you have it, stir in a piece of butter for a smoother flavor.

Slice the onion. Slice the onion into thin rounds.

Prepare the mushrooms. Cut the mushrooms into quarters, or into smaller pieces depending on their size.

Finish baking the chicken in the oven. Remove the seared chicken from the pan, transfer it to a baking tray, and place it in the preheated oven to bake for another about 10 minutes, until the meat is cooked through (the time depends on the thickness of the breast).

Saute the onion and mushrooms. Add the onion and mushrooms to the same pan where you seared the chicken. If needed, add a little oil or butter and saute over higher heat for 3-4 minutes so the vegetables are lightly browned.

Prepare the creamy sauce. Add mustard, sour cream, and a little water to the pan. Season with salt and pepper and briefly simmer for 1-2 minutes to make a creamy sauce.

Finish the plate. Let the baked chicken rest for a few minutes. Divide the polenta onto plates, slice the chicken (fillet it), place it on the polenta, and pour over the creamy sauce 🍽️

Serve. Serve 😋