Chicken Medallions in White Wine Reduction |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 500 degrees.
2. Combine the salt, pepper, and garlic powder in a zip closure bag.
3. Very lightly oil the chicken with olive oil.
4. Sprinkle the mixture liberally over all sides of the chicken and press into the meat.
5. Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
6. Sear the chicken for a minute or so on all sides, sprinkle with Tarragon.
7. Add 1/4 cup of chicken broth to the skillet (to prevent smoking in the oven and keep meat moist).
8. Transfer skillet to preheated oven and roast chicken for about 8 to 10 minutes.
9. 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.
10. 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 1/2 cup chicken broth to the skillet, scraping all the caramelized juices and bits with a spoon.
11. Add the wine and bring to a boil to reduce the volume of the sauce by about half.
12. If holding the final preparation, stop at this point, cover skillet, and turn heat off.
13. Just before serving, slice the chicken into 3/4” to 1” medallions.
14. 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.
15. Return the medallions to the hot pan and gently warm them in the sauce until completely cooked.
16. Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.
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