Herb-Infused Chicken Medallions with White Wine Sauce
This dish transforms a classic beef tenderloin recipe into a delightful chicken version, perfect for those who prefer poultry but crave bold flavors. The succulent chicken medallions are seared to perfection and bathed in a rich white wine reduction, making it an elegant yet simple dish for weeknight dinners. Pair it with creamy risotto and vibrant grilled asparagus and carrots for a truly unforgettable meal. Whether for a cozy dinner for two or an impressive dinner party, this recipe ensures you receive compliments without the chaos of complicated cooking.
2
Servings
300
Calories
10
Ingredients
Ingredients
boneless skinless chicken breasts
2 (whole)
coarse salt
2 teaspoons (for seasoning)
black pepper
2 teaspoons (for seasoning)
garlic powder
2 teaspoons (for seasoning)
tarragon
1/2 teaspoon (for seasoning)
onion
1 small (diced)
chicken broth
3/4 cup (divided)
white wine
1 cup (for sauce)
unsalted butter
2 tablespoons (for sauce)
olive oil
to taste (for cooking)
Instructions
1
Preheat the oven to 500°F (260°C).
2
In a zip closure bag, combine coarse salt, black pepper, and garlic powder.
3
Lightly coat the chicken breasts with olive oil, then sprinkle the spice mixture generously over all sides. Press the seasoning into the meat for maximum flavor.
4
Heat 1 tablespoon of olive oil in a heavy ovenproof skillet or roasting pan over medium-high heat.
5
Sear the chicken for about a minute on each side until golden brown, then sprinkle the tarragon over the top.
6
Pour in 1/4 cup of chicken broth to the skillet to keep the chicken moist and to prevent smoking.
7
Transfer the skillet to the preheated oven, cooking the chicken for 8 to 10 minutes or until cooked through.
8
Remove the skillet from the oven and place the chicken on a cutting board. Cover with aluminum foil and allow it to rest while you prepare the sauce.
9
Using the same skillet, do not discard the roasting juices. Add the diced onion and sauté for about a minute.
10
Pour in 1/2 cup of chicken broth, scraping the bottom of the pan to incorporate all the caramelized bits.
11
Add the white wine and bring the mixture to a boil, reducing the volume of the sauce by half.
12
If you are preparing in advance, at this point, you can cover the skillet and turn off the heat.
13
When ready to serve, slice the chicken into 3/4 to 1-inch medallions.
14
Reheat the skillet on medium-high heat, adding 2 tablespoons of unsalted butter to the sauce until melted. Taste and adjust seasoning with salt or pepper if necessary.
15
Gently return the chicken medallions to the skillet, warming them in the sauce until thoroughly heated.
16
Carefully arrange the medallions on a warmed platter or serving plate, drizzling the delicious sauce over the top, and serve immediately.
Nutrition Information
10g
Fat
12.5g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Herb-Infused Chicken Medallions with White Wine Sauce?
This dish is a chicken-based version of a classic beef tenderloin recipe, featuring seared chicken medallions served in a rich white wine reduction sauce.
How many servings does this recipe yield?
This recipe is specifically portioned for 2 servings.
What is the calorie count for this chicken dish?
Each serving contains approximately 300 calories.
What temperature should I set my oven to?
The oven should be preheated to a high temperature of 500°F (260°C).
What kind of chicken is best for this recipe?
The recipe calls for 2 boneless skinless chicken breasts.
How do I prepare the spice rub?
In a zip closure bag, combine coarse salt, black pepper, and garlic powder before coating the chicken.
How long should I sear the chicken on the stovetop?
Sear the chicken for about one minute per side until they are golden brown.
Why do I add chicken broth to the skillet before roasting?
Adding 1/4 cup of chicken broth keeps the meat moist and prevents the pan from smoking in the high-heat oven.
How long does the chicken cook in the oven?
The chicken should cook for 8 to 10 minutes or until it is cooked through.
Is it necessary to let the chicken rest?
Yes, you should cover the chicken with foil and allow it to rest on a cutting board while you finish the sauce.
What herbs are used in this recipe?
The recipe primarily uses garlic powder for the rub and tarragon for the herb infusion.
How do I make the white wine sauce?
The sauce is made by sautéing diced onion in the roasting juices, deglazing with chicken broth and white wine, and finishing with butter.
What does 'reducing the sauce' mean?
It means boiling the wine and broth mixture until the liquid volume decreases by half, which concentrates the flavor.
Can I prepare this meal in advance?
Yes, you can prepare the sauce up until the reduction phase, then cover it and wait until you are ready to serve to finish with butter and reheat the chicken.
How should I slice the chicken?
Slice the chicken breasts into medallions that are approximately 3/4 to 1 inch thick.
When is the butter added to the recipe?
Add 2 tablespoons of unsalted butter to the sauce at the very end when reheating the skillet to serve.
How much fat is in this dish?
There is 10g of fat per serving.
Is this a high-protein meal?
Yes, each serving provides 35g of protein.
What are the carbohydrate counts for this recipe?
There are 12.5g of carbohydrates per serving.
What side dishes pair well with these medallions?
It is recommended to serve this dish with creamy risotto and grilled asparagus or carrots.
What type of white wine should I use?
The recipe calls for 1 cup of white wine; a dry white wine typically works best for savory chicken sauces.
Do I need to clean the pan after roasting the chicken?
No, you should use the same skillet and keep the roasting juices to sauté the onions and build the sauce.
How much tarragon is needed?
You will need 1/2 teaspoon of tarragon for seasoning.
Is this recipe suitable for a dinner party?
Yes, it is described as an elegant and impressive dish that is simple enough to avoid kitchen chaos during a party.
What kind of salt is recommended?
The recipe specifically lists coarse salt for the seasoning mixture.
How much chicken broth is used in total?
You will use 3/4 cup of chicken broth, which is divided between the roasting pan and the sauce.
Should the butter be salted or unsalted?
The recipe specifies using unsalted butter for the sauce.
How do I ensure the seasoning sticks to the chicken?
Coat the chicken breasts in olive oil first, then press the spice mixture into the meat with your hands.
What size onion is required?
You need one small onion, which should be diced before sautéing.
How should the final dish be presented?
Arrange the sliced medallions on a warmed platter and drizzle the finished white wine sauce over them before serving immediately.