Chicken and Prosciutto Over Polenta



  1. Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper.

  2. Place flour in a shallow dish. Dredge chicken in flour.

  3. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side.

  4. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°F.

  5. Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover.

  6. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.

  7. Remove chicken from pan. Add tomato to pan; cook 1 minute.

  8. Stir in lemon juice and prosciutto.

  9. Spoon polenta onto plates, and top with chicken.

  10. Serve with the sauce. Garnish with sage sprigs, if desired.