Not impressed with this recipe at all. The flour turned into total goop by the end of the 20 minutes. It was completely bland, despite adding many flavorful extras. We added garlic, caramelized onions and kalamatas and all we ended up with was wasted ingredients.
Chicken with Prosciutto and Tomatoes Over Polenta
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.
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- 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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