CHICKEN MEDALLIONS RECIPE RECIPES

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.