I loved the polenta with the chicken & sauce. Even my husband and one of my daughters, who both hate grits, enjoyed it (double the recipe, used chicken breast tenders along with the thighs and ham instead of prosciutto). However, I felt the sauce was slightly lacking just a bit more flavor. Next time, I'll try adding a little garlic powder to the sauce. Served with salad greens, sliced strawberries & low fat honey mustard dressing and toasted french bread.
INGREDIENTS
4 (6-ounce) chicken thighs, skinned
1/4 tsp salt, divided
1/4 tsp black pepper
2 tsps olive oil
1 tsp fresh lemon juice
1 tbsp chopped fresh or 1 tsp dried rubbed sage
1/2 cup all-purpose flour
1/2 cup dry white wine
2/3 cup yellow cornmeal
1 cup chopped seeded peeled tomato
2 cups water
2 very thin slices prosciutto or ham,
DIRECTIONS
1. Sprinkle the chicken with sage, 1/8 tsp 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°.
2. Place the cornmeal and 1/8 tsp salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.
3. 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.
No comments:
Post a Comment