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RECIPE # 4960 THE PALM'S CHICKEN MARTINI Friday Feb. 8, 2013

RECIPE # 4960 THE PALM'S CHICKEN MARTINI Friday Feb. 8, 2013

CREATED Feb 8, 2013

JOSH KOLZ / THE PALM RESTAURANT

4 ea (1 ¼ oz) chicken breast medallions (pounded thin on both sides)

2 tbsp all purpose flour

pinch - kosher salt

2 oz - blended oil

1 tsp - minced shallots

2 oz - fresh tomatoes - med diced

2 oz - shiitake mushrooms (sliced thin)

1 oz - domestic mushrooms (sliced thin)

1 oz - julienne sundried tomatoes (hydrated)

2 tsp - fresh basil leaves (julienne)

pinch - kosher salt

pinch - black pepper (4 - turns of the pepper mill)

2 oz - dry marsala wine

2 oz - white wine

3 oz - chicken stock

1 tbsp - unsalted butter

Dredge chicken medallions in flour, shaking off excess, then season with a pinch of kosher

salt. Heat a sauté pan over medium heat and add the oil. Add chicken and sauté on both sides

until lightly golden brown. Remove chicken from pan; drain oil from pan. Replace sauté pan

on medium heat, add shallots and cook until translucent. Add fresh tomatoes, mushrooms,

sundried tomatoes and half of the basil. Season with salt & pepper, and toss. Deglaze the pan

with both kinds of wines and cook until the liquid reduces. Add the chicken stock to the pan

and bring to a simmer; reduce. Return the chicken to the sauté pan and continue to simmer

until chicken is hot. Place chicken on a dinner plate; finish the mixture with the butter and top

the chicken with the finished sauce. Garnish with the remaining basil.