While the chicken cooks, prepare the polenta.
2 servings (serving size: 2 thighs, 1/2 cup polenta, and 1/2 cup sauce)
4 (6-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 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 (about 1/4 cup)
Sage sprigs (optional)
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.
CALORIES 482(30% from fat); FAT 15.8g (sat 3.7g,mono 5g,poly 5.2g); PROTEIN 47.3g; CHOLESTEROL 175mg; CALCIUM 48mg; SODIUM 753mg; FIBER 5.8g; IRON 4.5mg; CARBOHYDRATE 37.3g
Cooking Light, MAY 2001
