Chicken Marsala and Polenta

Polenta:
6 cups of boiling water
2 cups of polenta
1 cup parmesan cheese
3 TBS butter
2 TBS dried oregano
salt and pepper to taste

Boil 6 cups of water in a large sauce pan.  Once the water has boiled add the 2 cups of polenta to the boiling water and reduce to low.  As the polenta simmers, add the butter, oregano, cheese, salt and pepper. Constantly stir the polenta so it doesn't stick to the pan. Keep this up for 30 minutes. Olive oil a glass pie plate and pour the polenta into the pan.  Let it sit for 15minutes, then cover with plastic wrap and let it set up in the refrigerator for 2 hours. When rhe chicken is cooking, slice the polenta and place it in a saute pan with 1 TBS of butter and heat it through.

Chicken Marsala
2-4 chicken breasts
6 crimini mushrooms
1 cup of Marsala Wine
1/2 cup chicken stock
1 TBS butter
2 TBS olive oil
1 TBS cream
salt
pepper
flour

Heat the butter and olive oil in a large skillet. Put 2 cups of flour in a bowl with a pinch of salt and pepper. Lightly dredge the chicken breasts in the flour, making sure to shake off any excess flour. Place the chicken in the hot skillet and brown on each side. Remove the chicken and place the chopped mushrooms into the pan.  Saute the mushrooms and then add the Marsala wine, chicken stock and cream.  Once that comes to a boil, return the chicken to the pan and reduce the heat.  Finish the chicken in the sauce, letting the sauce reduce.  Add a pinch of salt and pepper at the end.