Ingredients
4 (6-ounce) chicken thighs, skinned $
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1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage 1/4 teaspoon salt, divided $
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1/4 teaspoon freshly ground black pepper 1/2 cup all-purpose flour 2 teaspoons olive oil 1/2 cup dry white wine $
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2/3 cup yellow cornmeal 2 cups water 1 cup chopped seeded peeled tomato $
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1 teaspoon fresh lemon juice $
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2 very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup) Sage sprigs (optional)
Preparation
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.
