Marinate the Chicken

• In a bowl, whisk together Dijon mustard, maple syrup, olive oil, cayenne pepper, garlic powder, salt, and pepper.
• Add the chicken breasts to the marinade, ensuring they are well-coated.
• Cover and refrigerate for at least 30 minutes (or up to 24 hours for more flavor).

Prepare the Polenta

• In a large pot, bring chicken or vegetable broth to a boil over medium-high heat.
• Slowly whisk in the polenta, stirring constantly to avoid lumps.
• Reduce heat to low and cook, stirring frequently, for about 20 minutes or until thickened.

Add Cream and Cheese

• Once the polenta is cooked, stir in the heavy cream, Parmesan cheese, and butter.
• Season with salt and pepper to taste. Keep warm on low heat until ready to serve.

Cook the Chicken

• Preheat a large skillet over medium heat.
• Remove chicken from the marinade, allowing excess marinade to drip off.
• Place chicken in the skillet and cook for 6-7 minutes per side or until fully cooked and caramelized.

Glaze the Chicken

• In the last few minutes of cooking, pour any remaining marinade over the chicken in the skillet.
• Cook for an additional 2-3 minutes, allowing the glaze to thicken slightly.

Serve

• To serve, spoon a generous portion of creamy polenta onto each plate.
• Top with the spicy maple mustard chicken and drizzle with extra glaze.
• Garnish with fresh parsley before serving.