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.

under 10 mins
breakfast
Updated on 10 June 2024

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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