Low Fat Chicken Medallions With Cinnamon Raspberry Pear Sauce Food

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.

CHICKEN MEDALLIONS WITH CAPERS AND TOMATOES

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.

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.

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.

RASPBERRY PORK MEDALLIONS

Steps:

• Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil over medium-high heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., Reduce heat to medium-low; add soy sauce, garlic and ginger to pan, stirring to loosen browned bits from pan. Add raspberries, spreadable fruit, basil and, if desired, mint; cook and stir 2-3 minutes or until slightly thickened. Serve with pork.

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.

PORK MEDALLIONS WITH RASPBERRY-BALSAMIC SAUCE

Steps:

• Flatten pork to 1/2-in. thickness; sprinkle with garlic powder., In a large skillet over medium heat, cook pork in oil for 3-5 minutes on each side or until no longer pink. Remove and keep warm. Add the jam, vinegar and mustard to the pan. Cook and stir for 2-3 minutes or until thickened. Serve with pork.