Chicken with Prosciutto and Tomatoes Over Polenta

Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
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.

Yield:

2 servings (serving size: 2 thighs, 1/2 cup polenta, and 1/2 cup sauce)

Recipe from

Nutritional 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

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)

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.

Note:

Leslie Revsin,

May 2001