CHICKEN & PROSCIUTTO OVER POLENTA

This Cooking Light recipe is for rich chicken thighs cooked in wine and topped with a savory tomato-prosciutto sauce. It can be served with polenta or grits if you prefer. To save time, prepare the polenta while chicken cooks.



Ingredients for servings

    Polenta

  • 4 chicken thighs skinned, (6-ounce each)

  • 1 teaspoon dried rubbed sage or 1 tablespoon of fresh sage

  • 0.25 teaspoon salt divided

  • 0.25 teaspoon freshly ground black pepper

  • 0.5 cup all-purpose flour

  • 2 teaspoons olive oil

  • 0.5 cup dry white wine

  • 0.66 cup yellow cornmeal

  • 2 cups water

  • 1 cup chopped seeded peeled tomat

  • 1 teaspoon fresh lemon juice

  • 2 very thin slices prosciutto or ham cut into thin strips (approx. 0.25 cup)

  • Sage sprigs (optional)

Directions

  • Sprinkle the chicken with sage, 0.125 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 0.125 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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