Chicken Medallions Recipes

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.

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

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.

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.

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.

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.

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.