Sage Chicken with Polenta

I was absolutely craving sage on Valentine’s Day. So, what goes with sage? Chicken? Polenta? Heck yes!

4 – 6 chicken thighs, skinned & cut in half

1 package fresh sage, chopped finely

½ cup plain low fat yogurt

½ cup quality flour

Sea salt & ground pepper to taste

Olive oil for sautéing

2 cups seeded & chopped tomato

2 tablespoons capers

3 slices prosciutto, cut in bite sized pieces

2 tablespoons fresh lemon juice

1 teaspoon lemon zest(be generous if you like lemon!)

½ cup chicken broth or white wine

1 cup cornmeal for polenta

2 cups chicken broth

¾ cup chopped red onion

2 cloves garlic, minced

¼ package of lite cream cheese

2 tablespoons unsalted butter

Sea salt & ground pepper to taste

3 ounces Parmesan, grated

Olive oil for sautéing

In a shallow dish, combine yogurt and a heaping tablespoon sage. Dredge chicken and refrigerate for at least an hour. In a zip lock bag, combine flour, more (you decide) sage, salt & pepper. Toss chicken pieces in flour. Heat oil in a large skillet on medium high heat. Add chicken and cook about 4 minutes on each side. Add broth or wine. Cover and reduce heat, simmer 15-20 minutes. Remove chicken from pan, add tomato and cook 2 – 3 minutes. Stir in lemon juice, zest, capers and prosciutto.

In a large saucepan, heat oil over medium high heat. Add the red onion, a heaping tablespoon of sage and salt, cook until onions are tender, about 4 minutes. Reduce heat to low and add garlic, sauté for 1 to 2 minutes, make sure garlic does not burn. Turn the heat to high, add chicken broth and bring to a boil. Gradually add cornmeal while continually stirring. Keep stirring, turn heat lower if you have to. Once polenta mixture is creamy, add the butter, salt and pepper. Add cream cheese and mix well. Gradually add the Parmesan.

Spoon polenta onto plates, top with chicken and serve with tomato sauce.