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
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.
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.
Place a rack in the oven about five inches from the broiler.
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.
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.)
Add the sage and the butter and shake pan vigorously to emulsify the
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