Chicken with cream and polenta

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In a hot pan with oil, add the chicken breast, cut into small cubes, and cook until the breast is nicely browned.
Season with salt and pepper to taste, add the chopped garlic, and mix.
Add the cream at room temperature and boil for a few minutes, finally add the hard cheese (parmesan), mix and remove from the stove.
For the polenta: pour the water into a saucepan, season with salt and add the butter.
Once it comes to a boil, slowly add the cornmeal, stirring continuously to prevent lumps from forming. Cook for 5-7 minutes.
Serve the chicken sauce with sour cream and polenta, optionally with chopped parsley. Bon appetit.