Chicken with Prosciutto and Tomatoes Over Polenta

By psusarahb

Nutritional Information
Calories:482 (30% from fat)
Fat:15.8g (sat 3.7g,mono 5g,poly 5.2g)
Protein:47.3g
Carbohydrate:37.3g
Fiber:5.8g
Cholesterol:175mg
Iron:4.5mg
Sodium:753mg
Calcium:48mg

Ingredients

• 4 (6-ounce) chicken thighs, skinned
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 teaspoons olive oil
• 1/2 cup dry white wine
• 2/3 cup yellow cornmeal
• 2 cups water
• 1 cup chopped seeded peeled tomato
• 1 teaspoon fresh lemon juice
• 2 very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup)
• Sage sprigs (optional)

Details

Servings 2
Adapted from find.myrecipes.com

Preparation

Step 1

Preparation
Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.

Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.

Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.