Chicken with Prosciutto and Tomatoes Over Polenta

Try this delicious recipe from the Electric Kitchen!

• 4 (6-ounce) chicken thighs, skinned with bone
• 1 tablespoon fresh sage, chopped
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 teaspoons olive oil
• 1/2 cup low-sodium chicken broth
• 2/3 cup yellow cornmeal
• 2 cups water
• 1 cup tomatoes, seeded, peeled and chopped
• 1 teaspoon fresh lemon juice
• 1/4 cup prosciutto or shaved ham, cut into thin strips (about 1/4 cup)
• Sage sprigs (optional)