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Category: Chicken
Prep Time: Cook Time: Total Time:
1 10 oz. 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, preferably Florio
Fine sea salt and freshly ground black pepper
1 tsp chopped fresh sage
1 tbsp unsalted butter, at room temperature
2 tsp freshly grated Parmigiano-Reggiano
Pre-heat the oven broiler.
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 sauce.
In the meantime, transfer chicken to the heated broiler pan and scatter 1/2 tsp 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.
CHICKEN MEDICI
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 10 oz. 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, preferably Florio
Fine sea salt and freshly ground black pepper
1 tsp chopped fresh sage
1 tbsp unsalted butter, at room temperature
2 tsp freshly grated Parmigiano-Reggiano
Pre-heat the oven broiler.
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 sauce.
In the meantime, transfer chicken to the heated broiler pan and scatter 1/2 tsp 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.