Chicken with Prosciutto and Tomatoes Over Polenta |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
The rich flavor in this recipe comes from cooking the chicken thighs in wine and topping with a savory tomato-prosciutto sauce. Serving the saucy chicken over polenta makes it a one-dish meal. You can prepare the polenta while the chicken cooks. Ingredients:
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) |
Directions:
1. 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°.
2. 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.
3. 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.
|
|