I loved the polenta with the chicken & sauce (used 5 min. polenta cooked on stove top) . Even my husband and one of my daughters, who both hate grits, enjoyed it (double the recipe, used chicken breast tenders along with the thighs and ham instead of prosciutto). However, I felt the sauce was slightly lacking just a bit more flavor. Next time, I'll try adding a little garlic powder to the sauce. Served with salad greens, sliced strawberries & low fat honey mustard dressing and toasted french bread.
Chicken with Prosciutto and Tomatoes Over Polenta
Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
While the chicken cooks, prepare the polenta.
Yield: 2 servings (serving size: 2 thighs, 1/2 cup polenta, and 1/2 cup sauce)
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Amount per serving
- Calories: 482
- Calories from fat: 30%
- Fat: 15.8g
- Saturated fat: 3.7g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 5.2g
- Protein: 47.3g
- Carbohydrate: 37.3g
- Fiber: 5.8g
- Cholesterol: 175mg
- Iron: 4.5mg
- Sodium: 753mg
- Calcium: 48mg
- 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)
- 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.
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