Chicken with Prosciutto and Tomatoes Over Polenta

Makes 2 servings

1 large tomato
2 thin slices prosciutto
4 (6 oz.) chicken thighs
1 tsp. dried sage
1/8 tsp. salt
¼ tsp. black pepper
2 tsp. olive oil
½ cup flour
½ cup dry white wine
2/3 cup yellow cornmeal
1/8 tsp. salt
2 cups water
2 Tbsp. lemon juice

1. Peel and chop tomato, slice prosciutto and set both ingredients aside separately. Sprinkle chicken with sage, salt, and pepper, set aside. Place flour in shallow dish. Place chicken in flour and coat generously. Heat oil in nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side.
2. Add wine; cover, reduce heat, and simmer for 20 minutes or until thermometer reads 180.
3. Place cornmeal and salt in 1-quart casserole dish. Gradually add water, stirring until blended. Cover, and microwave on high 12 minutes, stirring every 3 minutes. Let polenta stand, covered for 5 minutes.
4. Remove chicken from skillet. Add chopped tomato to skillet and cook for 1 minute. Stir in lemon juice and prosciutto. Spoon polenta onto plates, top with chicken and sauce.

Nutrition Analysis per serving (2 thighs, ½ cup polenta, ½ cup sauce): 612 calories, 13g fat, 39g protein, 72g carbohydrate, 4.5g fiber, 808mg sodium

500 Club Portion Plate
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