Two for Tuesday :: Romantic Dinner

 

Our self proclaimed foodie (Webb) highly recommends this recipe…yall try it out and let us know if you agree!

 

 

Chicken with Prosciutto & Tomatoes Over Polenta


Recipe for Two: Chicken with Prosciutto and Tomatoes Over Polenta

 

What You Need ::


4  (6-ounce) chicken thighs, skinned

1  tablespoon  chopped fresh or 1 teaspoon dried rubbed sage

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  dry white wine

2/3  cup  yellow cornmeal

2  cups  water

1  cup  chopped seeded peeled tomato

1  teaspoon  fresh lemon juice

2  very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup)

Sage sprigs (optional)

 

Preparation ::

 

Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.

 

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. Let stand, covered, 5 minutes.

 

Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.

 

Pair it With ::

 

Chanson Pere & Fils Vire-Clesse

Chanson Père & Fils Viré-Clessé (2005)

 

While Burgundy is renowned as the home of Pinot Noir, it is also the source for the ubiquitous Chardonnay grape. In these gently rolling hills Chardonnay achieves some of its most profound expressions. Appellations such as Meursault, Montrachet, and Corton Charlemagne proudly take their place among the most sought-after in all the world of wine. With a richness and complexity few wines can match, Chardonnay from Burgundy adds classic hints of flinty and chalky soil with nuances tones of nuts, cinnamon, honey and butter to the rich, sometimes unctuous but rarely heavy, ripe orchard fruits that the grapes are capable of providing. White Burgundy can improve in the bottle for decades and is arguably the most age-worthy dry white wine in the world….read more here .

 

Doesn’t this sounds YUMMY?!

 

Happy Cooking!

 

 



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