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.
Chicken with Prosciutto and Tomatoes Over Polenta
Amount Per Serving
Calories 351Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Total Carbohydrates 24g8%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.