Chicken with Prosciutto and Tomatoes Over Polenta
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
2 (3-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 wine1/2 cup yellow cornmeal 1 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)
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.


Serving Size: Makes 2 servings of 1 thigh, 1/2 cup polenta, and 1/2 cup sauce each

Number of Servings: 2

Recipe submitted by SparkPeople user NAPLESNANCY.
Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 482.0
  • Total Fat: 21.5 g
  • Cholesterol: 85.0 mg
  • Sodium: 1,133.2 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 28.3 g

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