Medallions of Fowl with Mapled Apple
Indulge in the perfect balance of savory and sweet with these Medallions of Fowl with Mapled Apple—a dish that elevates poultry to gourmet heights. Tender chicken breast or turkey medallions are seared to golden perfection, then nestled in a luscious sauce of caramelized apples infused with pure maple syrup and a hint of warm cinnamon. Fresh thyme adds an aromatic touch, while a splash of chicken stock ties everything together into a rich, flavorful glaze. This quick and elegant recipe comes together in just 40 minutes, making it ideal for both weeknight dinners and special occasions. Serve it with creamy mashed potatoes or crusty bread to soak up the irresistible sauce, and let this autumn-inspired dish delight your taste buds! Keywords: chicken medallions, mapled apple recipe, sweet and savory chicken, fall dinner ideas.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts (or turkey medallions)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces small apples (e.g., Honeycrisp or Granny Smith), cored and sliced
- 3 tablespoons pure maple syrup
- 0.5 teaspoon ground cinnamon
- 0.25 cup chicken stock
- 3 pieces fresh thyme sprigs
Instructions
Slice the chicken breasts horizontally into thin medallions. If using turkey, slice into similar medallion-sized pieces.
Season both sides of the poultry with salt and black pepper.
In a large skillet, heat olive oil over medium heat. Add the poultry medallions and sear on each side for 2-3 minutes until golden brown and just cooked through. Remove from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium-low, and melt the butter. Add the sliced apples and sauté for 5-6 minutes, stirring occasionally, until they become tender and start to caramelize.
Stir in the maple syrup and ground cinnamon, coating the apples evenly. Cook for an additional 1-2 minutes until the apples are richly glazed.
Pour the chicken stock into the skillet, scraping the bottom of the pan to deglaze it and incorporate all the flavors.
Add the fresh thyme sprigs and reduce the heat to low. Let the sauce simmer for 2-3 minutes to thicken slightly.
Return the cooked poultry medallions to the skillet, nestling them in the sauce and apples. Spoon some of the sauce over the medallions to coat them.
Simmer gently for 2-3 minutes to warm everything through and meld the flavors.
Remove the thyme sprigs before serving. Plate the medallions and glazed apples together, drizzling any remaining sauce on top. Serve immediately and enjoy!
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 58.5 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1335 mg | 28% | |
*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.
