Chicken Medallions Food

CHICKEN MEDALLIONS IN WHITE WINE REDUCTION

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 SWEET SHERRY & MUSHROOM SAUCE

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.

PAN FRIED CHICKEN MEDALLIONS IN CREAMY BASIL PARMESAN SAUCE

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.

CARIBBEAN CHICKEN MEDALLIONS

Steps:

• For the chicken:
• Preheat oven to 375 degrees F.
• In a small bowl, mix 1 1/2 tablespoons jerk spice with flour. In separate bowl, beat egg and coconut milk, lime juice and 1 tablespoon jerk spice mix. Cut each chicken breast half into thirds; place on flat surface on a piece of plastic wrap. Sprinkle remaining 1/2 tablespoon jerk spice mix over both sides of chicken. Cover chicken with another sheet of plastic wrap and pound to a 3/8-inch thickness. In large skillet over medium heat, place canola oil. Dredge chicken in flour, then in egg mix and again in flour, working with 3 or 4 pieces at a time. Add chicken to pan and cook about 3 minutes per side; transfer to baking sheet lined with foil. Place chicken in the preheated oven for about 5 minutes until fully cooked. Remove chicken to a platter and set aside.
• For baked plantains:
• Preheat oven to 400 degrees F.
• Peel 4 ripe plantains and cut in 1/2 lengthwise. Place in large foil lined baking dish; pour over 1 cup evaporated milk and sprinkle with 1/2 cup brown sugar. Sprinkle with 1/4 teaspoon nutmeg and dot with 4 tablespoons unsalted butter. Cover with foil and place in preheated oven. Bake about 30 minutes; remove and keep tented.
• For the mango cilantro cream sauce:
• Place the skillet used to cook chicken and remaining oil over medium-high heat. Add the shallots, jalapeno, salt and pepper. Saute 5 minutes, then add the mashed and chopped garlic and cook 1 minute. Remove from heat and stir in juice and zest of 1 lime. Place 1/2 of the peeled and pitted mango in the food processor (save other 1/2 for garnish). Add 1 cup sour cream and 3/4 cup chopped cilantro, pulse to blend.
• For plating:
• On large platter, arrange 4 groups of 2 plantains parallel around edges. Place 3 chicken pieces in center of each plantain group with bowl of Mango Cilantro Cream Sauce in center. Place scallions, white side down, in sauce. Divide plantain groups with mango wedges; garnish with cilantro and chopped green scallion tops.

CHICKEN MEDALLIONS WITH APPLES

Steps:

• Slice the chicken breasts into medallions.
• Put some flour onto a small plate, and brush the medallions lightly with the flour.
• Quarter the apples, and, with a large-hole grater, grate 6 of the quarters thickly.
• Slice the remaining two quarters thinly.
• Put half the olive oil in a large saute pan and saute the chopped onion and sliced celery until the onion is soft, about 3 minutes.
• Add the grated apple, mix well, and then add the sliced apples.
• Cook for about 2 minutes, mixing gently, then splash in the wine vinegar and 1/4 cup white wine, along with a pinch of sugar.
• Add the cloves and cinnamon and cook for another 5 minutes, mixing as the sauce thickens.
• Remove from the flame and put the contents into a bowl.
• In the same pan, wiped clean, heat the remaining oil and quickly saute the chicken medallions, a few at a time, not more than a minute on each side.
• Add salt and freshly ground pepper as they cook.
• When finished, put all the medallions back in the pan and add the remaining wine.
• When it bubbles, pour over the reserved sauce, heat, and serve immediately.