Name: Roasted Chicken with Parmesan Polenta and Marsala Sauce
Yield: Yield: 4 servings
Cuisine: American
Ingredients: Caramelized mushrooms (optional); Chopped parsley; ⅓ cup Parmigiano Reggiano, grated; Pinch of baking powder (if using coarse grits); ½ cup coarse grits; 1 tablespoon extra-virgin olive oil; Marsala Sauce; Roasted Chicken; Wilted greens (of choice, optional); Parmesan Polenta; Cayenne pepper, to taste; Salt, to taste; ¼ teaspoon smoked paprika; ½ teaspoon garlic powder; ¼ teaspoon Herbs de Provence; ¼ cup heavy cream; 2 tablespoons unsalted butter; ½ teaspoon onion powder; 1 cup chicken stock; 1½ tablespoons all-purpose flour; 3-4 cloves garlic, minced; 3 cups mushrooms, sliced; ¼ to ½ cup heavy cream; Zest of one lemon; 1 cup Marsala wine; 2 cups low-sodium chicken broth or water; Fresh flat-leaf parsley to garnish; Crushed red pepper flakes, to taste; Salt and pepper, to taste; 2 tablespoons extra-virgin olive oil