CHICKEN MEDALLIONS WITH APPLES

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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.

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