Oh, dear foodies and chicken lovers, heed my words! I present to you a recipe that will tantalize your taste buds and make your heart sing with joy. Behold, the Chicken Medallions in White Wine Reduction Recipe!
This dish is a feast for the senses. The tender, boneless skinless chicken breasts seasoned with garlic powder and black pepper are pan-seared to perfection, creating caramelization on the exterior while keeping them juicy on the inside. And when we talk about sauce, oh-my-soul, you won’t be able to resist a luscious white wine reduction, made by sautéing tender onions in unsalted butter before deglazing with white wine and chicken broth.
This recipe is versatile enough to impress both casual dinners and formal celebrations; imagine serving it alongside creamy mashed potatoes or topped with spinach ricotta stuffing, or even wrapped in bacon for a delicious twist! It’s quick enough for weeknight dinners as well – total prep time takes only about 30 minutes.
So what are you waiting for? Get ready to impress your guests or indulge yourself with this exquisite chicken medallion recipe in white wine reduction. Your taste buds will thank you later!
Why You’ll Love This Recipe
Hark, all ye who love thy poultry! I present to thee the recipe for Chicken Medallions in White Wine Reduction, a dish most delectable and satisfying to thy palate. This recipe is one that shall leave thee enraptured with its succulent texture, and with every bite, thou shalt be transported to the rolling hills of Tuscany.
What doth make this recipe so irresistible, thou mayest ask? Let me enumerate the reasons:
Firstly, the combination of white wine and chicken broth used in making the sauce creates an ambrosial flavour that shall tantalize thy taste buds. The sweet and tangy aroma of wine merges wonderfully with the savoury chicken broth to create a symphony in thy mouth.
Another reason to delight in this dish is that it is incredibly easy to prepare. With a few simple ingredients such as unsalted butter, onion, tarragon, garlic powder, black pepper and coarse salt, and boneless skinless chicken breasts, thou canst be sure to whip up an entree that is both appetising and time-efficient.
Moreover, this recipe provides a healthier alternative for those watching their weight. Weight watchers can enjoy this meal guilt-free by using skinless chicken breast medallions and cutting down on certain ingredients like butter.
Lastly, thou art not limited to serving this dish with just mashed potatoes or spinach ricotta stuffed chicken breasts; the versatility of this recipe allows for pairing with a vast array of side dishes. Consider trying it with sautéed mushrooms or even bacon for added gusto!
Thus, let me implore thee to give Chicken Medallions in White Wine Reduction a try. One bite will leave thee smitten and craving for more.
Here are the ingredients you will need to make chicken medallions in white wine reduction:
- 2 teaspoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon coarse salt
- 4 boneless, skinless chicken breasts, sliced into medallions
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
This recipe uses simple ingredients that can be found at any grocery store. The combination of olive oil, butter, onions and garlic creates a flavorful base for the wine sauce that will perfectly complement the taste of chicken. The boneless, skinless chicken breasts are cut into medallions to ensure even cooking time and easier serving. Don’t forget to use dry white wine such as Pinot Grigio or Sauvignon Blanc. The low-sodium chicken broth balances the flavor and adds moisture to the dish.
The Recipe How-To
Step 1: Prepare the chicken
- Slice the boneless skinless chicken breasts into ½ inch thick pieces to make medallions.
- Season the chicken medallions with coarse salt and freshly ground black pepper on both sides.
- Heat a large sauté pan over medium-high heat until hot. Add 2 teaspoons of unsalted butter and then add the seasoned chicken medallions.
Step 2: Cook the chicken
- Sauté the chicken medallions for about 3 minutes on each side until golden brown and cooked through.
- Remove the chicken from the sauté pan and set aside.
Step 3: Make the white wine reduction sauce
- Add chopped onion, 1 tablespoon of finely chopped fresh tarragon, and ½ teaspoon of garlic powder to the same sauté pan.
- Sauté over medium-high heat for about 2 minutes until the onion is softened.
Step 4: Deglaze with white wine and cook the sauce
- Add 1 cup of dry white wine to deglaze the pan, scraping up any browned bits on the bottom.
- Let the wine cook until it is reduced by half, which should take about 5 minutes.
- Add 1 cup of low-sodium chicken broth to the pan and continue simmering for about 10 minutes until the sauce has thickened slightly.
Step 5: Finish cooking and serve
- Return the cooked chicken medallions back to the sauté pan with white wine sauce.
- Cover and cook for another 2 minutes to let flavors meld together.
- Serve hot with your choice of sides like mashed potatoes or steamed vegetables.
Enjoy your perfectly cooked Chicken Medallions in White Wine Reduction!
Substitutions and Variations
Good friends, if thou art searching for a twist to the chicken medallions in white wine recipe, fear not as I’ve found some perfect substitutions and variations that will elevate thy taste buds to new heights.
Firstly, shouldst thou desire a vegetarian-friendly version of this dish, then thou canst substitute the chicken medallions with sautéed mushrooms or tofu. ‘Tis important to adjust the cooking time accordingly and add more vegetable broth to keep the dish moist.
To add more dimension and texture, one can easily incorporate bacon bits into the recipe during the cooking process or sprinkle on top as a crunchy garnish. Moreover, by swapping out tarragon for basil or oregano, this chicken dish is given an Italian twist that’s perfecto for cheese lovers. Simply add grated parmesan or mozzarella cheese on top before serving.
For those who crave creaminess in their dishes, adding ricotta cheese to the recipe will create a decadent spinach and ricotta stuffed chicken medallions that pairs beautifully with garlic mashed potatoes.
Lastly, if one desires a bit of zesty kick in their meal, squeezing some fresh lemon juice over the chicken medallions before serving or incorporating in some lemon zest to the sauce will give it a refreshing taste.
I hope these substitutions and variations inspire thee to try new combinations and create your very own signature dish. Bon Appetit!
Serving and Pairing
This chicken medallions in white wine reduction recipe is a dish that deserves to be highlighted with a well-chosen pairing. Its delicate and creamy sauce begs for something to soak it up or something to cut through its richness, so consider pairing it with sides that complement its flavors. Here are a few suggestions:
– Mashed potatoes: the creamy and comforting texture of mashed potatoes pairs beautifully with the velvety sauce of this dish. The mild taste of the potatoes won’t overpower the flavors of the chicken or the wine sauce.
– Spinach: sautéed spinach provides a gentle yet earthy flavor and an excellent textural contrast.
– Green Beans: fresh, steamed green beans bring a crisp crunch to this otherwise rich and tender meal.
– White rice: A perfect fluffy white rice serves as a neutral backdrop for both your main course and pairings. It absorbs the sauces instead of competing with them, allowing you to appreciate all of their amazing flavors.
– Lemon Chicken Piccata: A tangy, lemony side dish adds an acidic pop to these chicken medallions when you want to counteract the richness.
As for wine pairings, the best route is to go with white wines because they have clean flavors, less alcohol content, and acidity that balances out the fattiness of the chicken and sauce. Our chicken medallions in white wine reduction recipe only stresses how delicious this particular wine pairing can be. Opt for Sauvignon Blanc or Chardonnay as they complement flavours that are commonly used in this recipe. Whatever your choice may be, enjoy your dish with style!
Make-Ahead, Storing and Reheating
Hark, fair thee well to the days of last-minute meals and quick scrambles. This recipe alloweth for much planning ahead! If thou art desirous of a dinner party but fain not wish to fuss over the stove for hours, fret not. These chicken medallions can be made a day ahead of time and stored in an airtight container in the refrigerator.
When it comes time to reheat, use a skillet and cook for not too long – so as not to dry out the chicken. In fact, the process may quickenth with the addition of a bit more white wine or chicken broth; simply add the liquid and let it come to a simmer until the chicken is fully warm
Should you have any leftovers – which seems unimaginable thy nose to sniff the aroma emitting from such an exceptional dish – they can be likewise stored in an airtight container in the fridge. To reheat these leftovers, place them in perhaps an oven-safe dish covered with foil and bake at 350°F until fully heated through
I warrant this method ’twill make thee glad; for when thy stomach doth rumble in hunger late at night, thou may pull out these truly delectable delights with ease and pleasure.
Tips for Perfect Results
To achieve perfect results in making Chicken Medallions in White Wine Reduction Recipe, follow these tips:
1. Pound the chicken breasts: Before slicing into medallions, use a meat mallet to pound the chicken breasts to an even thickness. This ensures that the chicken cooks evenly and prevents dryness.
2. Season well: The seasoning is crucial in this recipe. Don’t skimp on it! Use enough garlic powder, black pepper, and coarse salt to enhance the flavor of the chicken and sauce.
3. Cook in batches: Overcrowding the skillet can prevent proper browning of the chicken Medallions. To avoid this, cook in batches to ensure they cook through evenly.
4. Use good quality wine: The white wine you use for this recipe will affect the taste of the dish. Invest in a good quality wine that has a balanced mix of acidity and sweetness.
5. Don’t Rush: When simmering the wine, broth or reduction take your time and let them reduce slowly to create a rich flavor.
6. Rest the chicken for a few minutes: Once cooked, let your chicken sit for 5 minutes before serving it. This allows time for the juices to redistribute and settle.
7. Pair it right: Chicken Medallions in White Wine Reduction Recipe pairs best with creamy mashed potatoes or spinach ricotta stuffed chicken breasts.
8. Serve Warm: Serve your dish warm as when left out too long either the sauce or the chicken will dry out.
By following these tips you can ensure that your Chicken Medallions in White Wine Reduction Recipe comes out perfect every time!
But before we conclude this recipe article, let me tackle some commonly asked questions about making chicken medallions in white wine reduction. Here are some answers to help you get the best result out of this recipe.
How long does it take to cook chicken medallions?
To cook your dish to perfection, I would suggest placing it on a grill that is set to low heat for around 20 to 25 minutes, turning it a few times throughout the process. Once it is finished cooking, it is important to allow it to rest for about 5 minutes before serving to let all of the flavors settle in.
Does white wine tenderize chicken?
Wine has the ability to improve the taste of a meal in various ways. It can be added to a marinade to soften the meat with its acidic properties. Additionally, it can be used in cooking as a deglazing agent, a base for reduced sauces, or as a steaming liquid.
Is white cooking wine good for chicken?
When it comes to being the perfect partner for poultry, nothing beats a dry white wine, especially when the bird is just about to go in the oven.
How do you cut chicken medallions?
To prepare the chicken breast, slice it lengthwise ensuring both halves are of the same thickness. This will make it easier to cut them into medallions of approximately 2 inches square by halving or thirding the thinner filets.
Why do you put wine in chicken?
When preparing meat, poultry, or seafood, one can use wine as an acidic ingredient to tenderize the outer layer and add a flavorful touch. Additionally, the wine-based marinade is useful in retaining moisture throughout the cooking process.
In conclusion, this chicken medallions in white wine reduction recipe is definitely worth trying. With simple and easy-to-find ingredients, it is a dish that can be prepared quickly and without fuss. The wine reduction sauce adds a depth of flavor to the chicken that is just delightful, making it a perfect pairing for mashed potatoes, spinach ricotta stuffed chicken breasts or any other side of your choice.
What’s great about this recipe is that it can be customized to suit your taste preferences. You can choose to add bacon to the sauté pan or mushrooms for a creamy mushroom sauce instead of white wine gravy. The variations are endless, allowing you to create a taste that is specially tailored to your individual liking.
Therefore, I highly recommend this chicken medallions in white wine reduction recipe to anyone looking for a quick and delicious meal. Whether you are cooking for yourself or entertaining guests, this dish is sure to impress. And with the flexibility of the recipe, you can easily mix things up each time you prepare it for dinner.
So go ahead and give this recipe a try! I’m confident that once you taste how juicy and flavorful the chicken medallions are with that delightful white wine sauce, you’ll be hooked!
Chicken Medallions in White Wine Reduction Recipe
- 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
- 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.
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