Chicken with Prosciutto and Tomatoes Over Polenta

Ingredients

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

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...

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