Posted at: 01/06/2012 4:55 AM | Updated at: 01/07/2012 9:45 AM
from Chef Rick Treacy - Michael's Banquet House
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup finely grated Romano cheese
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
4 ounces finely diced shallots
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap
over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a
shallow platter and season with a fair amount of salt and pepper and the Romano cheese; mix
with a fork to distribute evenly.
Heat the oil over medium-high heat in a large skillet. When the oil is nice and hot, dredge both
sides of the chicken cutlets in the seasoned flour with cheese, shaking off the excess. Slip the
cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in
batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a
single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, sauté for 1 minute to
render out some of the fat. Then, add the mushrooms and shallots and sauté until they are nicely
browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour
the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken
stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the
chicken to the pan; simmer gently for 1 minute to heat the chicken through. Reseason with salt
and pepper if necessary.
Michael’s Banquet House recommends using garlic smashed potatoes as a base by leaning
the chicken partly on top of the mounded GS potatoes and garnishing with whole green beans
seasoned with roasted red pepper butter. Finish by saucing the chicken and SG potatoes followed by a sprinkling of chopped fresh parsley. YUM!