Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Medallions in White Wine Reduction Recipe
    Lost? Site Map

    Chicken Medallions in White Wine Reduction

    Chicken Medallions in White Wine Reduction. Photo by Papa D 1946-2012

    1/1 Photo of Chicken Medallions in White Wine Reduction

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Doesn't Do Dishes's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 500 degrees.
    2. 2
      Combine the salt, pepper, and garlic powder in a zip closure bag.
    3. 3
      Very lightly oil the chicken with olive oil.
    4. 4
      Sprinkle the mixture liberally over all sides of the chicken and press into the meat.
    5. 5
      Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
    6. 6
      Sear the chicken for a minute or so on all sides, sprinkle with Tarragon.
    7. 7
      Add ¼ cup of chicken broth to the skillet (to prevent smoking in the oven and keep meat moist).
    8. 8
      Transfer skillet to preheated oven and roast chicken for about 8 to 10 minutes.
    9. 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. 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 ½ cup chicken broth to the skillet, scraping all the caramelized juices and bits with a spoon.
    11. 11
      Add the wine and bring to a boil to reduce the volume of the sauce by about half.
    12. 12
      If holding the final preparation, stop at this point, cover skillet, and turn heat off.
    13. 13
      Just before serving, slice the chicken into ¾” to 1” medallions.
    14. 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. 15
      Return the medallions to the hot pan and gently warm them in the sauce until completely cooked.
    16. 16
      Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.

    Ratings & Reviews:

    • on February 02, 2010

      55

      Incredibly tasty and very easy to make! I pounded my breasts flat (just a personal preference) and did everything on the stove top to save on dishes and to make this even easier to make. I just let the chicken simmer on the stove top while getting my wild rice pilaf started and then thickened the wonderful sauce with corn starch mixed with water to serve over our rice. Thank you for sharing!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2009

      55

      This dinner was simply amazing, I served it to my guests for Sunday dinner (along with Medallions of Beef Tenderloin With Cabernet Reduction). I would honestly love to rate this higher, it is a restaurant-quality dish. This is a lot easier than it looks. The only thing I did different was to sub marjoram for the tarragon. I will be using this often, as it was a huge hit all around the table! Made for Spring PAC 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2008

      55

      WOW!!! What great flavor, and easy dish to prepare, the tarragon puts this over the top :>) I served this with Okra & Tomatoes. This recipe goes in my keeper cook book. Made for *Fall 2008 PAC* Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Medallions in White Wine Reduction

    Serving Size: 1 (388 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 374.3
     
    Calories from Fat 122
    32%
    Total Fat 13.6 g
    20%
    Saturated Fat 7.8 g
    39%
    Cholesterol 98.9 mg
    32%
    Sodium 2698.8 mg
    112%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 3.5 g
    14%
    Protein 30.3 g
    60%

    The following items or measurements are not included:

    salt and pepper

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites