Best Chicken Medallions Recipes

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MACADAMIA CRUSTED CHICKEN MEDALLIONS



Macadamia Crusted Chicken Medallions image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 1 serving

Number Of Ingredients 14

1/4 cup macadamia nuts (roasted and salted)
1/2 cup flour
1 egg
1/4 cup milk
4 tablespoons pomery mustard
1 tablespoon mayonnaise
2 boneless, skinless chicken breasts
1 clove garlic, sliced
1 large Spanish onion
1 roasted red pepper (or 1 jar), julienned
1 bunch fresh spinach
Vegetable oil
1 tablespoon butter
Olive oil

Steps:

  • Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper. Make mustard sauce: mix remaining mustard and mayonnaise, and thin with water.
  • Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper. Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized. Remove from pan.
  • Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Drain excess oil and breading from the saute pan, and add 1 tablespoon olive oil and sliced garlic. Stir until golden. Add spinach and red pepper, sauteeing until spinach is wilted. Season with salt and pepper, and transfer to the center of a serving plate. Add 1 tablespoon butter to the pan. When melted, add the onions and cook briefly. Place on top of the spinach. Remove the chicken from the oven and fan it around the vegetables. Spoon the mustard sauce around it

CHICKEN MEDALLIONS IN WHITE WINE REDUCTION



Chicken Medallions in White Wine Reduction image

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

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

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



Chicken Medallions With Sweet Sherry & Mushroom Sauce image

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

3/4 lb boneless skinless chicken breast (cut into thin 3-inch medallions)
salt and pepper (to taste)
1/2 cup all-purpose flour (to bread as needed)
3 tablespoons butter
1 (10 ounce) package white mushrooms, sliced
1/4 cup red onion, finely minced
1 garlic clove, minced
1/2 cup sweet sherry
1 cup prepared beef gravy (use mix or your favorite recipe)
2 tablespoons fresh chives, minced

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



Pan Fried Chicken Medallions in Creamy Basil Parmesan Sauce image

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

1 lb chicken, cut into 2 inch pieces
3/8 cup butter
1 1/2 cups flour
2 eggs
8 ounces angel hair pasta, cooked
2 cups cream or 2 cups half-and-half
1 -2 tablespoon dried basil, use double if using fresh
1/3 cup parmesan cheese, freshly grated is best

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.

GUAVA GLAZED CHICKEN MEDALLIONS WITH CANDIED FIGS



Guava Glazed Chicken Medallions with Candied Figs image

Candied figs add an incredible contrast in color and texture when paired with a simple guava glazed chicken and served on a nest of baby spinach. The recipe is extremely easy to assemble.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 8

4 (4-ounce) chicken breasts
1 cup guava juice, plus 1 cup (found in international aisle of your local supermarket)
1/2 cup white wine, plus 1/2 cup
1 pint black mission figs
Turbinado sugar (brown granulated sugar)
2 cups baby spinach, cleaned
1/4 cup olive oil
Salt and pepper

Steps:

  • Marinate the chicken breasts in 1 cup of the guava juice and 1/2 cup of white wine for approximately 15 to 30 minutes.
  • In a saucepan over medium heat, combine the remaining 1 cup guava and 1/2 cup wine. Bring to a boil, reduce to a simmer, and cook until the mixture is reduced to a glaze consistency, the time will vary. You want the glaze to have a thick, but not jelly-like consistency.
  • Cut the figs in half lengthwise, and coat the flesh with turbinado sugar. Brush with oil and then sear in a hot skillet, sugar side down, for approximately 1 to 2 minutes, until the sugar melts but does not burn.
  • Remove the chicken from the marinade. Grill or pan sear the chicken for 3 to 4 minutes, turn over, brush with glaze, and cook another 3 to 4 minutes, or until cooked through. Bring the glaze back to a boil after brushing the chicken. Simmer for 1 minute, then remove from the heat. Slice the chicken into medallions.
  • Place the spinach on the center of a plate to make a nest. Place the chicken medallions in the center of the spinach nest. Place the candied figs around the nest. Brush the chicken and figs with the remaining glaze. Throw the salt and pepper over your shoulder and enjoy.

STUFFED MEXICAN CHICKEN MEDALLIONS



Stuffed Mexican Chicken Medallions image

Enjoy a south-of-the-border entree that's not your every day burrito! These pan-seared chicken medallions are stuffed with spinach, tomatoes, chiles and cheese, then baked and served over a creamy chipotle dipping sauce, "Recipe #318319". Prep time includes 1 hour chill time for the chicken. From St. Louis chef Coby Arzola.

Provided by ninja

Categories     Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

2 poblano peppers, quartered and seeded, cut smaller if desired
8 boneless skinless chicken breast halves, pounded to a 1/4-inch thickness
salt & freshly ground black pepper, to taste
1 (5 -6 ounce) bag Baby Spinach, stems removed
2 cups shredded monterey jack cheese
1/2 cup sun-dried tomato packed in oil, drained and julienned
1/2 cup flour
2 tablespoons olive oil

Steps:

  • Place poblano peppers, skin-side up, on foil-lined baking sheet; broil until skin is black and blistered. Fold foil around peppers and let steam at room temperature until skin has softened, about 5 minutes. Discard blackened skin.
  • Season chicken with salt and pepper. Place single layer of spinach (about 12 leaves) in center of each breast. Top with 1/4 cup cheese, 1 tablespoon sun-dried tomatoes and 1 roasted pepper quarter.
  • Roll up chicken to enclose filling. Wrap each chicken roll tightly in plastic wrap, twisting ends to secure. Chill for at least 1 hour.
  • Remove plastic wrap from chicken and secure rolls with toothpicks. Place flour on sheet of waxed paper. Dip chicken in flour, shaking off excess.
  • In a large skillet, heat olive oil over medium-high heat. Place chicken in skillet seam-side down and cook until golden brown on all sides, about 2 minutes per side.
  • Place chicken on foil-lined jellyroll pan and bake in a 400 degree oven about 15 minutes, or until temperature reaches 165 degrees. Cover and let stand 5 minutes, remove toothpicks, then slice into medallions. Serve over Creamy Chipotle Sauce.

Nutrition Facts : Calories 324.1, Fat 14.8, SaturatedFat 6.4, Cholesterol 93.6, Sodium 262.5, Carbohydrate 10.6, Fiber 1.9, Sugar 0.2, Protein 36.3

CARIBBEAN CHICKEN MEDALLIONS



Caribbean Chicken Medallions image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 23

3 tablespoons Jamaican jerk spice, divided
1 cup flour
1 egg
1/4 cup coconut milk
1 lime, juiced
4 boneless skinless chicken breast halves
1/2 cup canola oil
4 sprigs cilantro
4 scallions (root cut off, 5-inches remain, green top reserved)
4 ripe plantains
1 cup evaporated milk
1/2 brown sugar
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter
1/4 cup shallots, diced
1 jalapeno, seeded and diced
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, mashed and 1 clove, chopped
1 mango, peeled, pitted cut in half
1 lime, zested and juiced
1 cup sour cream
3/4 cup chopped fresh cilantro leaves

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



Chicken Medallions with Apples image

This is a Beth Elon recipe, and she's never let me down before. This is a great recipe for springtime, and is also kosher for Passover.

Provided by Mirj2338

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 large chicken breast, sliced thinly into 8 to 10 small medallions
flour
2 green apples, such as granny smith,peeled and cored
5 tablespoons olive oil
1 small onion, finely chopped
1 stalk celery, thinly sliced
1 pinch sugar
2 teaspoons red wine vinegar
1/2 cup white wine
2 cloves
1/2 teaspoon cinnamon
salt & freshly ground black pepper

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 WITH CAPERS AND TOMATOES



Chicken Medallions With Capers and Tomatoes image

"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

2 -4 ounces boneless skinless chicken breast halves
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper, course ground
1 tablespoon olive oil
2 tablespoons butter, divided
1 garlic clove
1 shallot, finely chopped
1/2 cup dry white wine
2 teaspoons small capers
1 teaspoon caper juice
2 plum tomatoes, peeled, seeded and diced
2 teaspoons finely snipped fresh oregano

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.

SAVORY ITALIAN CHICKEN MEDALLIONS WITH RIGATONI IN ALFREDO SAUCE



SAVORY ITALIAN CHICKEN MEDALLIONS WITH RIGATONI IN ALFREDO SAUCE image

Categories     Chicken     Quick & Easy

Yield 4 Servings

Number Of Ingredients 11

4-boneless,skinless chicken breasts,cut into large chunks.
1-16 oz package dry rigatoni pasta.(or Penne Rigate).
8-oz (half bottle)of Italian salad dressing.
1/2 cup ready made alfredo pasta sauce.(Bertolli or Kraft)
2 slices of white onion 1/8 thick ea.
4-slices of pkgd swiss or provolone cheese.
2-Tbl butter or margarine.
1/2-Tsp salt.
1/2 Tsp pepper.
dried parsley(to sprinkle on top after, if desired)
1/4-cup water.

Steps:

  • Start boiling water for pasta in large pot. In a large skillet, heat water,& margarine to high simmer, add chicken and pour Italian dressing over and stir all together,bring to light boil, and cover for 10 minutes, stirring often, remove lid and reduce heat to simmer to thicken sauce. cook pasta as per intructions,about 10 to 12 minutes to leave slightly firm,add sliced onions to chicken mixture and cover again for 5 minutes.start oven to preheat to 350,drain and spoon pasta into oven proof bowls, add some alfredo sauce over noodles, mix and add chicken mixture and reduced sauce from skillet, and salt and pepper to taste,top everything with a slice of cheese and bake for 6-8 minutes till cheese melts.garnish with parsley flakes and serve.)oven step can be eliminated if desired, just cook pasta longer and melt cheese over top in microwave). Goes great with Lambrusco wine or you favorite drink.

LOW FAT CHICKEN MEDALLIONS WITH CINNAMON RASPBERRY PEAR SAUCE



Low Fat Chicken Medallions With Cinnamon Raspberry Pear Sauce image

THIS is D-E-L-I-C-I-O-U-S, true! Found recipe while surfing the net too! Changed slightly to suit out taste, yes! How long until someone reviews this? GUESS!

Provided by mickeydownunder

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
2 cups pears with juice
2 tablespoons chicken stock
1 cup raspberries
1 1/4 garlic cloves
1/2 teaspoon cinnamon
1/2 cup balsamic vinegar
1 teaspoon thyme
salt & pepper

Steps:

  • DRAIN pears and reserve liquid.
  • COMBINE reserved liquid, balsamic vinegar, thyme and cinnamon (can use allspice too!).
  • CUT chicken breasts horizontally in half and then cut breast vertically in half.
  • SPRINKLE with salt and pepper.
  • HEAT 2 tbsp of chicken broth and garlic in pan and BROWN chicken; remove to warm platter.
  • ADD liquid-pear mixture to pan until slowly BOILS.
  • ADD chicken back to pan with mixture and SIMMER for 10 minutes.
  • REMOVE chicken again to warm platter and reduce liquid for 5 minutes.
  • STIR in pears and raspberries and coat well until warm.
  • SPOON sauce over chicken and.
  • ENJOY!
  • NOTE: Can use canned pears to make it simpler!

Nutrition Facts : Calories 360.4, Fat 13.8, SaturatedFat 3.9, Cholesterol 93, Sodium 114.9, Carbohydrate 26, Fiber 4.2, Sugar 18.3, Protein 31.4

CHICKEN MEDALLIONS



Chicken Medallions image

How to make Chicken Medallions

Provided by @MakeItYours

Categories     Chicken

Number Of Ingredients 11

1.5 cup(s) fresh mushrooms, sliced
1 tablespoon(s) cornstarch
1/2 teaspoon(s) instant chicken bouillon
4 - chicken breasts, halved, boneless and skinless
1 - tomato, peeled and chopped
1/4 teaspoon(s) dried thyme, crushed
2.5 teaspoon(s) lemon juice
2 tablespoon(s) finely chopped celery
2 tablespoon(s) sliced green onions
2 tablespoon(s) shredded carrots
1/4 cup(s) skim milk

Steps:

  • For filling, in a medium saucepan cook mushrooms, carrots, onions and celery, in a small amount of boiling water about 5 minutes or until tender. (Keep pan covered.) Drain.
  • Stir in 1 1/2 teaspoon of the lemon juice, half of the thyme, and 1/8 teaspoon pepper.
  • Stir in tomato.
  • Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap.
  • Pound with a meat mallet until 1/8\" thick.
  • Repeat with all chicken breasts.
  • Sprinkle chicken with 1/8 teaspoon salt and dash pepper.
  • Spoon 1/4 of the filling onto each chicken piece.
  • Fold in the sides; roll up.
  • Secure with wooden toothpicks.
  • Spray a medium skillet with nonstick coating.
  • Brown chicken over medium heat 3-4 minutes, turning occasionally.
  • Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water.
  • Cover and simmer about 15 minutes or until chicken is no longer pink.
  • Remove chicken.
  • Combine cornstarch and milk.
  • Add to skillet.
  • Cook and stir until bubbly; cook 2 minutes more.
  • Remove toothpicks.
  • Cut chicken into 1/2\" slices; arrange on top of sauce.

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