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.
