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Chicken with Prosciutto and Tomatoes Over Polenta

Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Yield 2 servings (serving size: 2 thighs, 1/2 cup polenta, and 1/2 cup sauce)
The rich flavor in this recipe comes from cooking the chicken thighs in wine and topping with a savory tomato-prosciutto sauce.  Serving the saucy chicken over polenta makes it a one-dish meal. You can prepare the polenta while the chicken cooks.

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)

Nutrition Information

  • calories 482
  • caloriesfromfat 30 %
  • fat 15.8 g
  • satfat 3.7 g
  • monofat 5 g
  • polyfat 5.2 g
  • protein 47.3 g
  • carbohydrate 37.3 g
  • fiber 5.8 g
  • cholesterol 175 mg
  • iron 4.5 mg
  • sodium 753 mg
  • calcium 48 mg

How to Make It

  1. 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°.

  2. 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.

  3. 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.