- Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper.
- Place flour in a shallow dish.
- Dredge chicken in flour.
- Heat oil in a nonstick skillet over medium-high heat.
- Add chicken; cook 4 minutes on each side.
- Add chicken broth; cover, reduce heat, and simmer for 20 minutes or until juices run clear.
- In microwavable 1-quart casserole, place the cornmeal and remaining salt.
- Gradually add water, stirring until blended.
- Cover.
- Microwave on HIGH 12 minutes, stirring every 3 minutes.
- Let stand, covered, 5 minutes.
- Remove chicken from pan.
- Add tomatoes to pan; cook 1 minute.
- Stir in lemon juice and prosciutto.
- Spoon polenta onto plates, and top with chicken.
- Serve with the sauce.
- Garnish with sage sprigs, if desired.
Makes 2 servings.
Approximate Nutrient Analysis per serving:
600 calories, 15 g fat, 3 g saturated fat, 180 mg cholesterol, 1100 mg sodium, 70 g carbohydrate, 4 g fiber, 4 g sugar, 46 g protein
