While the chicken breasts fry, place 1 tin of Nestle dessert and cooking cream into a pot, then using the tin add 3 tins of water and salt and bring to the boil. Once boiling slowly add the polenta while whisking. Continue to cook, stirring continuously for 10 minutes until smooth. Then remove from the heat and add the three cheeses.
Add a little oil to the same pan as the chicken breasts and fry the onions and mushrooms until caramelized and golden. Then add 1 tin of Nestle dessert cooking cream, together with half a tin of water and seasoning and cook for 5 minutes until the cream has reduced slightly.
Serve the chicken breasts alongside the polenta on a large platter and pour over the mushroom sauce. Finish with crispy chopped sage and extra grated parmesan.