Roasted Chicken with Parmesan Polenta and Marsala Sauce

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