Chicken Medici
2 breasts of chicken pounded thin
1/4 cup grated paremsan cheese
flour to dredge
1/2 cup marsala wine
salt and pepper
2 thin pieces of procuitto
- Top pounded chicken with proscuitto and coat with flour.
- Saute until golden brown on both sides and remove excess oil
- Degalze with marsala wine
- Sprinkle Paremsan chese on top of chicken. Add salt and pepper.
- Lightly brown Paremsan cheese
- Finish with butter and serve with chopped parsley
Servings: 2