Indulge in a culinary delight with our guide on making chicken medallions, a delectable dish that combines tender, succulent chicken with a burst of flavorful ingredients. In this step-by-step recipe, we’ll show you how to expertly cut and prepare chicken breast into elegant medallion shapes, then pan-sear them to perfection. The result is a dish that looks impressive and tantalizes your taste buds with a symphony of flavors. Whether you’re hosting a special dinner or simply craving a gourmet treat at home, these chicken medallions will impress and satisfy you.
How to make chicken medallions recipe
Chicken medallions refer to small, round or oval-shaped cuts of chicken breast or thigh that are typically flattened and cooked quickly. These portions are often used in gourmet dishes and fine dining because of their elegant presentation. To create chicken medallions, a chicken breast is usually sliced horizontally into even pieces and then pounded or flattened to an even thickness. The medallions are often seasoned, pan-seared, and served with various sauces or accompaniments. This preparation method allows for quick and even cooking, resulting in tender and flavorful chicken. Chicken medallions are versatile and can be paired with a wide range of flavors and ingredients to create various delicious dishes.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth or white wine
- 1/2 cup heavy cream
- 1 tablespoon fresh chopped herbs (such as parsley, thyme, or rosemary)
- 1 tablespoon butter
- Lemon wedges (optional, for garnish)
Instructions
- Start by preparing the chicken breasts. Lay them flat on a cutting board and slice horizontally to create thinner pieces. You can also place plastic wrap over the chicken and gently pound them with a meat mallet to an even thickness. Season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken medallions and cook for about 3-4 minutes on each side until they are browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add minced garlic and cook for about a minute until fragrant. Be careful not to burn it.
- Pour in the chicken broth or white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the liquid to simmer and reduce for a few minutes.
- Stir in the heavy cream and fresh herbs. Simmer for another 2-3 minutes until the sauce thickens slightly.
- Return the cooked chicken medallions to the skillet to heat them through in the sauce.
- Finish the dish by adding a tablespoon of butter to the sauce and gently swirling it in to create a silky finish.
- Serve the chicken medallions with the creamy sauce over them. Garnish with lemon wedges if desired.
Video
Notes
One important thing to note when making chicken medallions is to avoid overcooking the chicken. Since chicken medallions are typically thinner pieces of meat, they cook relatively quickly. Overcooking can lead to dry, tough chicken. To ensure they remain tender and moist, it's essential to cook them just until they reach an internal temperature of 165°F (74°C). Use a meat thermometer to check doneness and remove them from the heat as soon as they reach this temperature. Additionally, allowing the chicken to rest for a few minutes before serving will help retain its juiciness.
Nutrition
Serving: 50g
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