Chicken with Prosciutto and Tomatoes Over Polenta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 24 ounce chicken thighs 
• 0.5 cup wine dry white
• 0.5 cup flour all-purpose
• 1 teaspoon juice of lemon fresh
• 2 teaspoons olive oil 
• 2 slices pancetta very thin cut into thin strips ( 1/4 cup)
• 1 tablespoon rubbed sage dried fresh chopped
• 0.3 teaspoon salt divided
• 1 cup tomatoes peeled seeded chopped
• 2 cups water 
• 0.7 cup yellow cornmeal yellow

Equipment

• frying pan
• kitchen thermometer
• microwave

Directions

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.
4. Add chicken; cook 4 minutes on each side.
5. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 18
6. 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.
7. Let stand, covered, 5 minutes.
8. Remove chicken from pan.
9. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken.
10. Serve with the sauce.
11. Garnish with sage sprigs, if desired.