Chicken With Prosciutto And Tomatoes Over Polenta

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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)

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