This Cooking Light recipe is for rich chicken thighs cooked in wine and topped with a savory tomato-prosciutto sauce. It can be served with polenta or grits if you prefer. To save time, prepare the polenta while chicken cooks.
Chicken & Prosciutto Over Polenta Ingredients Directions 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 water, 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. Nutrition Information Serves: 2 | Serving Size: 2 thighs + 1/2 cup polenta + 1/2 cup sauce Per serving: Calories: 488; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 75mg; Sodium: 697mg; Carbohydrate: 59g; Dietary Fiber: 2g; Sugar: 4g; Protein 25g Nutrition Bonus: Potassium: 567mg; Iron: 19%; Vitamin A: 16%; Vitamin C: 22%; Calcium: 9%
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