Chicken Cacciatore With Polenta

• 2 cups chicken stock
• 2 cups milk
• 1 cup plus 2 tbsp polenta
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese
• 4 None boneless skinless chicken breasts
• 1 can (14 oz) diced tomatoes with garlic and herbs
• 1 tbsp olive oil
• 4 oz small button mushrooms
• 1/3 cup pitted black olives

1. For the polenta, bring stock and milk to a boil in a large saucepan on medium-high heat. Add 1/2 tsp salt. Gradually add polenta in a steady stream, stirring constantly with a wooden spoon. Reduce heat to low and cook, stirring frequently, for about 20 mins or until polenta is thick and creamy. Remove from heat. Stir in butter and cheese. Keep warm.
2. Meanwhile, heat oil in a large skillet on medium-high heat. Add chicken and cook, turning, until browned on both sides. Add tomatoes and cook for 3-4 mins. Add mushrooms. Reduce heat to low; simmer 10-12 mins until chicken is cooked through. Stir in olives.
3. Serve chicken cacciatore over the polenta. Garnish with arugula, if desired.

chicken stock, milk, polenta, butter, parmesan cheese, chicken breasts, tomatoes, olive oil, button mushrooms, black olives

Taken from recipes-plus.com/api/v2.0/recipes/22693 (may not work)