Ingredients

• Olive Oil
• 1/2 lb Boneless Chicken
• 1/2 tsp Minced Garlic
• 1/2 Medium onion
• 4 oz Small Portebello Mushrooms
• 1/4 Green Pepper
• 1 tbsp Tomato Paste
• 1/3 cup Red Wine
• 1/4 cup Diced Tomato 1/2 large tomato)
• 1/2 tsp Oregano
• 1/2 tsp Tarragon
• 1 Bay Leaf
• Salt & Pepper
• 4 tbsp Polenta
• 1 tbsp Grated Parmesan Cheese

Directions

1. Chop onions, green peppers and set aside.
2. Cut mushrooms into quarters or eighths depending on size
3. Heat 3 tbsp olive oil in wok, when hot brown chicken with salt & pepper.
4. Remove chicken, reduce heat to medium and add onions. Add extra olive oil if needed.
5. When onions are beginning to become translucent add Green Peppers, Garlic and Mushrooms. Stir often scraping chicken droppings from bottom of pan
6. After a few minutes, add tomato paste and stir till it's dissolved.
7. Add wine and bring to a boil.
8. In a small saucepan boil 1 cup of water for the polento.
9. Add diced tomatoes, spices along with the chicken and simmer covered.
10. When water boils, whisk in 4 tbsp polenta and 1 tbsp grated Parmesan cheese.
11. When Polenta is consistency of mashed potatoes remove from heat.
12. Remove chicken from sauce (cover to keep warm) and bring sauce to a boil to thicken. Add ground pepper to taste.
13. Place polenta on center of plate.
14. When sauce has thickened, spoon over polenta and arrange chicken on top.