Palm Restaurant Chicken Medici

Palm Restaurant Chicken Medici

1 10 ounce. whole boneless, skinless chicken breast, split down center with cartilage removed
2 long thin slices prosciutto, trimmed of fat and halved
1/2 cup all purpose flour for dredging
1/2 cup olive oil
2/3 cup Marsala, preferabley Florio
Fine sea salt and freshly ground black pepper
1 teaspoon chopped fresh sage
1 tablespoon unsalted butter, at room temperature
2 teaspoon freshly grated Parmigiano-Reggiano

  1. Cut each chicken breast half into two even pieces. You should have 4
    medallions. Place medallions between two sheets of plastic wrap and pound
    lightly to an even thickness of about 1/4 inch. Remove the plastic wrap and
    season chicken with pepper.

  2. Trim prosciutto to about the same size as each medallion and place on
    top of each piece of chicken. Press or lightly pound the medallions to
    secure the prosciutto.

  3. Place a rack in the oven about five inches from the broiler.

  4. On a plate, spread flour for dredging. Place a 12-inch ovenproof saute
    pan over medium-high heat. Dredge each chicken medallion, holding the
    prosciutto in place, shake off excess flour. Add olive oil to pan, and when
    the oil is hot, saute the chicken, prosciutto side down until golden brown,
    about 1 1/2 minutes. Turn the medallion and saute about 1 1/2 minutes more.

  5. Remove the pan from the heat and spoon off excess oil. Return pan to
    heat, add Marsala, and simmer until reduced by half and slightly thickened.
    Season with salt and pepper to taste. (Remember that prosciutto is salty, so
    go easy on the salt.)

  6. Add the sage and the butter and shake pan vigorously to emulsify the

  7. In the meantime, transfer chicken to the heated broiler pan and scatter
    1/2 teaspoon of the Parmigiano over the top. Broil for about 1 minute, until
    the cheese is just golden. Transfer the medallions to warmed plates and
    serve at once, spooning pan sauce over the top. Serve with sauteed
    vegetables and starch of your choice.

From Chef Darryl Williams, The Palm Restaurant, Nashville