Question Re: Chkn w/ Prosciutto & Tomatoes over Polenta

[NgocBao]

Help!!

There was a thread in April about this recipe. The reviews were great. But when I tried it (twice!), the recipe didn't work for me. The sauce burned near the end of the cooking time. I followed the recipe exactly, so what else could I be doing wrong?

The only thing I can think of is that when the recipe said to "simmer" the chicken for 20 minutes, I turned the heat to medium low. Is that still too high for a "simmer"?

Everything else was good, except for the burned parts, which I scraped off. I ended up making the sauce separately, in a different, un-burned skilled. http://www.cookinglight.com/bbs/mad.gif




[This message has been edited by NgocBao (edited 06-15-2001).]

[JJ40]

Hi NgocBao,

I'm a bit of a newbie chef, but I think when a recipe says to 'simmer', you should turn it right down to low.

Hopefully someone else will add their 2 cents here...

Julie http://www.cookinglight.com/bbs/smile.gif

[TheresaM]

Hi NgocBao, I must admitted I loved this recipe and I didn't following the instructions. I sauted the chicken for 4 mins. Then added the wine and tomatoes (with liquid) and cooked for 5 mins.. I added the chicken back and simmered at med-low for 20 mins. I wanted med-low to get rid of some of the liquid. This way was great. I would say you could have served this over pasta or rice. I also added garlic and onion powder to the flour and added fresh garlic to the wine/tomatoes sauce. It was a big hit with DH and my sister and BIL. Humm, I want to make this for supper tonight, but I am going to make the Sour and Spicy Shrimp soup from Jun01 (for the second time). This was also a bit hit with me, hence a repeater for tonight. Hope this helps.


[This message has been edited by TheresaM (edited 06-15-2001).]

[BosunsWife]

I've not made the recipe, but on my stove, I use the lowest setting for simmer. IMO all stoves are different and I've lived in a lot of different houses and used a lot of different stoves! If you have a gas stove, adjust until you get "simmering" bubbles.

[munchies]

Could someone please post this recipe? I cut out the recipes out of my issues, and then recycle the rest of the mag...must have missed this one! TIA
Heather

[Leonard]

I made this some time ago. We thought it was just okay. My problem was with the polenta. I've never attempted it before. I followed the recipe exactly. The polenta was a big "gummy" mess!

[valchemist]

munchies, here it is.


* Exported from MasterCook *

Chicken With Prosciutto and Tomatoes Over Polenta

Recipe By :Cooking Light Magazine. May 2001. Page: 124.
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken thighs (6 ounces, each), 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 thin slices prosciutto or ham, cut into thin strips
(about 1/4 cup)
Sage sprigs (optional)

Directions.
While the chicken cooks, prepare the polenta.

1. 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 degrees.

2. 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.

3. 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. Yield: 2 servings (serving size: 2 thighs, 1/2 cup polenta, and 1/2 cup sauce).

[munchies]

Thanks Val. I will be trying this soon. In fact, I was planning on the chicken thighs with garlic and lime tonight, but I could always switch to this....hmm. What a dilemma!