1. In 12-inch skillet, cook onion in 1 teaspoon butter. Add mushrooms and cook until tender. Stir in chicken broth and white wine. Increase heat to medium-high, and cook, stirring often, 8 minutes or until mixture thickens slightly. Reduce heat to medium. Stir in cream cheese, salt, nutmeg, and pepper until smooth. Stir in squash, chicken and peas. Set aside.
2. Cook polenta in chicken broth and 1-1/2 cups boiling water with 1/2 tsp. salt until thickened, 2 minutes. Stir in half-and-half, 1 tsp. of butter and fontina until smooth. Serve chicken over polenta.
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