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Chicken & Prosciutto Over Polenta
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| Ingredients | |
| 4 (6-ounce) | chicken thighs, skinned |
| 1 teaspoon | dried rubbed sage, (or 1 tablespoon of fresh 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 (approx. 1/4 cup) |
| Sage sprigs, (optional) | |
Directions
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.
Nutrition Information
Serves: 2 | Serving Size: 2 thighs + 1/2 cup polenta + 1/2 cup sauce
Per serving: Calories: 488; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 75mg; Sodium: 697mg; Carbohydrate: 59g; Dietary Fiber: 2g; Sugar: 4g; Protein 25g
Nutrition Bonus: Potassium: 567mg; Iron: 19%; Vitamin A: 16%; Vitamin C: 22%; Calcium: 9%
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