INSTRUCTIONS FOR CHICKEN:
Sprinkle chicken with 1/2 tsp each salt and pepper. Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Remove from skillet, and keep warm. Melt butter in a skillet over medium-high heat. Add mushrooms, onions, garlic, and 1/2 tsp each salt and pepper; cook 4 minutes or until browned and tender. Stir in flour; cook 1 minute. Gradually add broth, stirring until blended. Return to a boil, reduce heat, and simmer 4 to 6 minutes or until sauce is thickened. Spoon sauce over chicken.
NOTE: Garnish with chopped fresh parsley or thyme, if desired.
FOR GOAT CHEESE POLENTA AND ASPARAGUS:
Bring broth to a boil in a saucepan over medium-high heat; gradually whisk in polenta and 1/4 tsp each salt and pepper. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add cheese; stir until cheese is melted. Meanwhile, cook asparagus according to package directions; toss with butter and 1/4 tsp each salt and pepper.