Chicken with Prosciutto and Tomatoes Over Polenta

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Course All Recipes, Dinner
Cuisine 1:1 Ratio, All, Italian, Poultry
Servings 6
Calories 351 kcal


  • 32 oz boneless, skinless chicken thighs
  • 1 tbs chopped fresh sage or 1 tsp dried rubbed sage
  • 1/4 tsp salt divided
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 tsp olive oil
  • 1/2 cup dry white wine
  • 2/3 cup yellow cornmeal
  • 2 cups chicken broth
  • 1 14.5 oz can petite diced tomatoes
  • 1 tsp fresh lemon juice
  • 2 slices prosciutto or ham cut into very thin strips
  • sage sprigs optional


  • 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 chicken broth, 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.



Calories: 351kcalCarbohydrates: 24gProtein: 29gFat: 13gSodium: 916mgFiber: 3gSugar: 3g
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