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Chicken Medallions In White Wine

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Ingredients

Adjust Servings:
2 boneless skinless chicken breasts
2 teaspoons coarse salt
2 teaspoons black pepper
2 teaspoons garlic powder
1/2 teaspoon tarragon
1 small onion, diced
3/4 cup chicken broth, divided use
1 cup white wine
2 tablespoons unsalted butter
1 pinch salt and pepper, if needed

Nutritional information

374.3
Calories
122 g
Calories From Fat
13.6 g
Total Fat
7.9 g
Saturated Fat
99 mg
Cholesterol
2698.8 mg
Sodium
10.6 g
Carbs
1.4 g
Dietary Fiber
3.6 g
Sugars
30.4 g
Protein
388g
Serving Size

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Chicken Medallions In White Wine

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    Cuisine:

    Incredibly tasty and very easy to make! I pounded my breasts flat (just a personal preference) and did everything on the stove top to save on dishes and to make this even easier to make. I just let the chicken simmer on the stove top while getting my wild rice pilaf started and then thickened the wonderful sauce with corn starch mixed with water to serve over our rice. Thank you for sharing!!

    • 55 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    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 , Incredibly tasty and very easy to make! I pounded my breasts flat (just a personal preference) and did everything on the stove top to save on dishes and to make this even easier to make I just let the chicken simmer on the stove top while getting my wild rice pilaf started and then thickened the wonderful sauce with corn starch mixed with water to serve over our rice Thank you for sharing!!, This dinner was simply amazing, I served it to my guests for Sunday dinner (along with recipe #328302) I would honestly love to rate this higher, it is a restaurant-quality dish This is a lot easier than it looks The only thing I did different was to sub marjoram for the tarragon I will be using this often, as it was a huge hit all around the table! Made for Spring PAC 2009


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    Steps

    1
    Done

    Preheat Oven to 500 Degrees.

    2
    Done

    Combine the Salt, Pepper, and Garlic Powder in a Zip Closure Bag.

    3
    Done

    Very Lightly Oil the Chicken With Olive Oil.

    4
    Done

    Sprinkle the Mixture Liberally Over All Sides of the Chicken and Press Into the Meat.

    5
    Done

    Heat 1 Tablespoon Olive Oil in a Heavy Ovenproof Skillet or Roasting Pan Over Medium High Heat.

    6
    Done

    Sear the Chicken For a Minute or So on All Sides, Sprinkle With Tarragon.

    7
    Done

    Add Cup of Chicken Broth to the Skillet (to Prevent Smoking in the Oven and Keep Meat Moist).

    8
    Done

    Transfer Skillet to Preheated Oven and Roast Chicken For About 8 to 10 Minutes.

    9
    Done

    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.

    10
    Done

    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 Cup Chicken Broth to the Skillet, Scraping All the Caramelized Juices and Bits With a Spoon.

    11
    Done

    Add the Wine and Bring to a Boil to Reduce the Volume of the Sauce by About Half.

    12
    Done

    If Holding the Final Preparation, Stop at This Point, Cover Skillet, and Turn Heat Off.

    13
    Done

    Just Before Serving, Slice the Chicken Into to 1 Medallions.

    14
    Done

    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.

    15
    Done

    Return the Medallions to the Hot Pan and Gently Warm Them in the Sauce Until Completely Cooked.

    Avatar Of Kali Powell

    Kali Powell

    Seafood specialist known for his fresh and flavorful fish dishes.

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