chicken & mushrooms in wine sauce

With Daylight Savings Time inching near and the days quickly becoming shorter, getting home to a pitch-black night at 8:30pm, makes for a very sleepy and lazy cook.  After about two weeks of this skulking around and eating a lot of pasta (our "quick" dinner solution...well, that and ordering pizza), I finally had a few hours to gather my grocery list and get my ass out of the door.

Just a few quick scrolls through my Pinterest boards and I had to give up because there was just too much to choose from and to be honest, I was a little bored with following recipes verbatim.  To remedy this situation, I decided to wing it.  Annnnd also because I was craving something with mushrooms (with most recipes being some variation of the other), I was determined to make my own.  And make it delicious.  Because I needed to make something delicious after these boring weeks of blah.

And so it was.

Chicken & Mushrooms in Wine Sauce over Polenta

I only used two chicken breasts because there was only two
of us, but there was a lot of sauce & polenta left over.  That was lunch today :)

Ingredients (chicken & polenta)

3 boneless, skinless chicken breasts
2 Tablespoons extra virgin olive oil
2 cloves garlic, minced
1 Tablespoon tarragon, chopped
Salt & pepper

3 cups water
¼ teaspoon salt
1 cup corn grits (polenta)

Ingredients (sauce)

16 oz. baby bella mushrooms
1 3/4 cups low sodium chicken stock
1 cup dry white wine
2 teaspoons sherry wine vinegar
¼ cup fat free, plain Greek yogurt
Pepper, to taste

Directions

Heat garlic and olive oil in a large skillet over medium-high heat. Place chicken breasts in skillet and sprinkle salt, pepper, and tarragon over them. Throw a little wine in there if you so wish.  Cook about 4-5 minutes on each side and then set aside on a separate plate.  Discard extra liquids from the skillet.  Then, in the same skillet, add chicken stock, white wine, sherry wine vinegar, pepper, and mushrooms. Bring to a boil and then turn heat to medium-low. Let simmer until mushrooms have softened (about 10 minutes).

Meanwhile, in a small sauce pot, add 3 cups of water and salt and bring to a boil. Add 1 cup grits and continue to cook on medium-low for 5 minutes or until all water has been absorbed, stirring occasionally. Turn heat off and let sit for another few minutes. Set aside.

After mushrooms have softened, add Greek yogurt to the mixture and whisk until blended completely. Sprinkle pepper over mixture and add chicken breasts to simmer for another 3-5 minutes.

To serve, scoop polenta on to a plate, place chicken breast on top, and cover with mushroom and wine sauce.