CHICKEN MEDALLIONS WITH SWEET SHERRY & MUSHROOM SAUCE
From On Demand: A romantic dinner for a romantic evening! Very easy to make - Try to cut the medallions small and pound them thin to make cooking time even shorter. TIP: Put the "show side" down first to grill
Provided by Michelle_My_Belle
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper, and dust with flour. Shake off any excess.
- Heat the half butter in a large skillet on medium-high until it stops bubbling.
- Add the chicken and cook for about 1 minute on each side until light golden.
- Transfer the chicken to a plate and keep warm.
- Without cleaning the pan (unless you prefer to do so, but not cleaning will add extra flavor to sauce) add the remaining butter, and heat on medium-high until it stops bubbling.
- Add the mushrooms, onion, and garlic. Sauté until the water released from the mushrooms evaporates.
- Remove pan from fire.
- Add half of the sherry, return to fire and boil for 1 minute.
- Add the gravy, and bring to a simmer.
- Return the chicken to the skillet along with the remaining sherry and the chives.
- Cook for about 3 minutes to heat through and serve.
CHICKEN MEDALLIONS IN WHITE WINE REDUCTION
This was originally a recipe for Beef Tenderloin with Red Wine Reduction that I converted for my daughter who didn't like beef at the time. I serve it with Rissoto and Grilled Asparagus and Carrots. It is a nice easy dinner for 2 on a work night when you don't have a lot of time or energy, but can be multiplied for dinner parties when you want the compliments also without expending a lot of time or energy.
Provided by Doesnt Do Dishes
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees.
- Combine the salt, pepper, and garlic powder in a zip closure bag.
- Very lightly oil the chicken with olive oil.
- Sprinkle the mixture liberally over all sides of the chicken and press into the meat.
- Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
- Sear the chicken for a minute or so on all sides, sprinkle with Tarragon.
- Add ¼ cup of chicken broth to the skillet (to prevent smoking in the oven and keep meat moist).
- Transfer skillet to preheated oven and roast chicken for about 8 to 10 minutes.
- Remove skillet from oven; transfer chicken to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for 35- 45 minutes if needed.
- Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped onion and cook for a minute or so. Add ½ cup chicken broth to the skillet, scraping all the caramelized juices and bits with a spoon.
- Add the wine and bring to a boil to reduce the volume of the sauce by about half.
- If holding the final preparation, stop at this point, cover skillet, and turn heat off.
- Just before serving, slice the chicken into ¾" to 1" medallions.
- Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper.
- Return the medallions to the hot pan and gently warm them in the sauce until completely cooked.
- Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.
CHICKEN MEDALLIONS WITH CAPERS AND TOMATOES
"This quick-cooking main dish features a rich and flavorful pan sauce."- from The Pampered Chef: Cooking for two or more
Provided by Chef Penn State
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- cut each chicken breast crosswise into thirds, cutting on a bias. Place chicken in a single layer in large resealable plastic bag. Using the flat of Meat Tenderizer, flatten chicken to 1/4-inch thickness.
- Combine flour, salt, black pepper in shallow dish.
- Dredge chicken lightly in flour mixture;shake off excess.
- Heat oil and 1 tsp of the butter in 12-inch skillet over medium-high heat until hot. Place chicken in skillet; saute about 6 mins or until browned and cooked through, turning once.
- Remove chicken from skillet;cover and keep warm.
- Add garlic and shallot to Skillet; cook 1 min or until tender. Remove Skillet from heat;add wine.
- Stir to loosen browned bits from bottom of Skillet using a Whisk.
- Return to heat;simmer 1 minute Add caper juice and tomatoes; stir until heated through.
- Remove skillet from heat; stir in remaining 1 tsp butter and 1 tsp of the oregano.
- Return chicken to skillet; coat well with sauce.
- Sprinkle with remaining 1 tsp oregano.
PAN FRIED CHICKEN MEDALLIONS IN CREAMY BASIL PARMESAN SAUCE
This is a very rich dish. I made it the other night for the family and we loved it. It is a little like alfredo sauce over fried chicken. That's the best description I can give you. Don't eat this if you don't/can't eat lots of fat. It is completely out of this world though. I hope those of you brave enough to try it enjoy it as much as I do.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your skillet on medium low, dip chicken pieces in egg and then dredge with flour.
- After all chicken has been floured, add butter to the pan, allow to butter to melt adjusting heat as necessary to keep butter from burning.
- Add all the chicken to the pan and allow to cook on medium for approximately five minutes.
- Then flip to cook the other side.
- After chicken has been cooked, remove from pan and add cream, basil, and 1 tablespoon of flour.
- Turn heat down to low and stir to make sure the pan drippings are well distributed throughout the pan.
- Cook until slightly thickened.
- In a large serving bowl, place freshly cooked pasta, then add the chicken, when sauce is finished pour it evenly over entire dish.
- Grate approximately 1/3 cup of parmesan cheese over the dish.
- Serve hot.
CHICKEN WITH RED WINE REDUCTION
Pan seared chicken breasts with a red wine reduction sauce is one of those dishes that will have your friends and family applauding. It's amazing what a difference a simple sauce can make. Although it tastes like it came from a little corner bistro, it's extremely quick and simple. Original recipe: http://thegraystable.blogspot.com/2008/03/chicken-with-red-wine-reduction.html I did not use flour. Instead I substituted a Tom Douglas's Rub with Love chicken rub and Emeril's Chicken Rub along with my own Italian style bread crumbs. It came out amazing, just what I wanted.
Provided by FancyPants81
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also.
- Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes.
- When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.
Nutrition Facts : Calories 300.3, Fat 17.8, SaturatedFat 6.8, Cholesterol 98.9, Sodium 866.7, Carbohydrate 4.2, Fiber 2, Sugar 0.9, Protein 28.2
CHICKEN IN WHITE WINE SAUCE
Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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