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