Chicken Medallions with Apples
Elevate your weeknight dinners with this irresistible recipe for Chicken Medallions with Apples—a perfect harmony of savory and sweet flavors. Tender chicken medallions, lightly dredged in flour and pan-seared to golden perfection, serve as the star of this dish, complemented by caramelized apple slices and a luscious cream-based pan sauce infused with fresh thyme and a hint of lemon. The addition of tangy Granny Smith apples enhances the richness of the dish, creating a delightful flavor balance that's both comforting and elegant. Ready in just 40 minutes, this recipe is ideal for a quick yet sophisticated homemade meal. Pair it with buttery mashed potatoes, fluffy rice, or a crisp green salad for a delightful culinary experience that will impress any guest.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 piece Apple (firm, such as Granny Smith)
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Lemon juice
Instructions
Slice the chicken breasts horizontally into 4 evenly thick medallions. Season both sides of the medallions with salt and black pepper.
Dredge the chicken medallions lightly in the all-purpose flour, shaking off any excess.
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the chicken medallions. Cook for 3-4 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
While the chicken is cooking, core the apple and slice it thinly into wedges, about 1/4 inch thick.
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the apple slices. Cook for 3-4 minutes, stirring occasionally, until the apples are golden and slightly softened.
Pour in the chicken broth and scrape the bottom of the skillet with a spoon to deglaze the pan, loosening any browned bits from cooking the chicken.
Stir in the heavy cream, fresh thyme leaves, and lemon juice. Simmer the sauce for 2-3 minutes, allowing it to thicken slightly.
Return the chicken medallions to the skillet. Spoon the sauce and apples over the chicken to coat well. Let the chicken warm through for 2 minutes.
Serve the chicken medallions with the apples and sauce spooned over the top. Pair with mashed potatoes, rice, or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 19.5 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1248 mg | 27% | |
*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.
