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Chicken with Prosciutto and Tomatoes Over Polenta

Chicken with Prosciutto and Tomatoes Over Polenta
Photo by Becky Luigart-Stayner

Ingredients

  • 2/3 cup yellow cornmeal
  • 2 cups water
  • 1 teaspoon fresh lemon juice
  • 2 very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup)
  • ½ cup all-purpose flour
  • ½ cup all-purpose flour
  • 1 cup chopped seeded peeled tomato
  • + 19 more ingredients
    • Sage sprigs (optional)
    • Sage sprigs (optional)
    • 2 very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup)
    • ¼ teaspoon freshly ground black pepper
    • ½ cup dry white wine
    • 2 teaspoons olive oil
    • 1 teaspoon fresh lemon juice
    • 4 (6-ounce) chicken thighs, skinned
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
    • ¼ teaspoon salt, divided
    • ½ cup dry white wine
    • 4 (6-ounce) chicken thighs, skinned
    • 2 cups water
    • ¼ teaspoon salt, divided
    • 2/3 cup yellow cornmeal
    • 1 cup chopped seeded peeled tomato
    • 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
    • 2 teaspoons olive oil

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 thermo...

View full recipe at My Recipes

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