Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 5

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.

Leslie Revsin
Recipe by Cooking Light May 2001

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

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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°.

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  • 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.

Nutrition Facts

482 calories; calories from fat 30%; fat 15.8g; saturated fat 3.7g; mono fat 5g; poly fat 5.2g; protein 47.3g; carbohydrates 37.3g; fiber 5.8g; cholesterol 175mg; iron 4.5mg; sodium 753mg; calcium 48mg.
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