Chicken Medallions in White Wine Reduction
Elevate your weeknight dinner with this elegant yet easy recipe for Chicken Medallions in White Wine Reduction. Tender, seared chicken medallions are perfectly seasoned, lightly dredged in flour for a golden crust, and nestled in a luxurious sauce infused with dry white wine, garlic, and a touch of cream. A hint of fresh lemon juice and parsley adds brightness, balancing the richness of the dish. Ready in just 40 minutes, this restaurant-quality meal is ideal for entertaining or impressing loved ones at home. Serve these flavorful medallions with roasted veggies, fluffy mashed potatoes, or fragrant rice to create a comforting yet sophisticated dining experience.
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Recipe Information
Ingredients
- 4 pieces (small, boneless, skinless) Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 minced Garlic cloves
- 1 cup Dry white wine
- 0.5 cup Chicken stock
- 0.25 cup Heavy cream
- 2 tablespoons (chopped) Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Pound the chicken breasts into even 1-inch-thick medallions using a meat mallet or rolling pin, then season both sides with salt and pepper.
Dredge the seasoned chicken medallions lightly in the flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat until butter has melted and the mixture is hot.
Sear the chicken medallions on each side for 3-4 minutes or until golden brown and fully cooked through (internal temperature should read 165°F). Remove the chicken from the skillet and set aside under foil to keep warm.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn it.
Deglaze the pan by pouring in the white wine and scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by half, about 3-5 minutes.
Stir in the chicken stock and simmer for another 2-3 minutes.
Lower the heat to medium-low and add the heavy cream, whisking to combine. Let the sauce simmer gently for an additional 2-3 minutes until slightly thickened.
Return the chicken medallions to the skillet, spooning the sauce over the top. Simmer for 2-3 minutes to fully heat the chicken and meld the flavors.
Just before serving, stir in the chopped parsley and lemon juice for a bright, fresh finish.
Serve the chicken medallions hot, drizzled with the white wine reduction sauce. Pair with roasted vegetables, mashed potatoes, or a side of rice for a complete meal.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
