Chicken Medallions Recipe
potato leek hash, wilted spinach, smoked mozzarella, marsala cream, pancetta cracklins
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pancetta Cracklins
In a skillet, cook the pancetta over medium heat until crispy. Remove and drain on paper towels.
Cook the Chicken Medallions
Season the chicken breast pieces with salt and pepper. In the same skillet, add olive oil and sear the chicken for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
Make the Marsala Cream
In the same skillet, add Marsala wine and let it reduce by half. Then, add heavy cream and simmer until thickened. Season with salt and pepper to taste.
Wilt the Spinach
In a large pot, add the fresh spinach and sauté until just wilted. Season lightly with salt.
Assemble the Dish
On a plate, layer the potato leek hash, add the chicken medallions on top, pour the Marsala cream over, and finish with wilted spinach and crispy pancetta cracklins.