Chicken Medallions Mushroom Sauce: A Delicious & Easy Recipe

Chicken Medallions with Mushroom Sauce: Prepare to be transported to a cozy Italian trattoria with every bite of this delectable dish! Imagine tender, pan-seared chicken, bathed in a rich and creamy mushroom sauce that’s simply irresistible. This isn’t just dinner; it’s an experience.

While the exact origins of chicken medallions mushroom sauce are debated, similar preparations have graced European tables for centuries. The combination of poultry and earthy mushrooms is a classic pairing, reflecting the bounty of the land and the resourcefulness of home cooks. It speaks to a time when simple, fresh ingredients were transformed into culinary masterpieces.

What makes this dish so universally loved? It’s the perfect balance of flavors and textures. The chicken medallions are incredibly tender, offering a delicate counterpoint to the savory, umami-rich mushroom sauce. The creamy sauce coats the chicken beautifully, creating a luxurious mouthfeel that’s both comforting and satisfying. Plus, it’s surprisingly easy to make! Whether you’re a seasoned chef or a beginner in the kitchen, you can whip up this impressive meal in under an hour. Get ready to impress your family and friends with this elegant and flavorful chicken medallions mushroom sauce recipe!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped, for garnish
• Salt and freshly ground black pepper to taste
• 1 tbsp lemon juice

Preparing the Chicken Medallions:

1. First, we need to prepare our chicken breasts. Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch. This ensures even cooking and tenderizes the chicken.
2. Once the chicken breasts are flattened, cut them into smaller, medallion-sized pieces, about 2-3 inches in diameter. This makes them easier to handle and cook quickly.
3. Season the chicken medallions generously with salt and freshly ground black pepper. Don’t be shy with the seasoning – it’s crucial for flavor!

Making the Creamy Mushroom Sauce:

1. Now, let’s get started on the star of the show: the creamy mushroom sauce. Heat the olive oil and butter in a large skillet over medium heat. The combination of oil and butter adds both flavor and prevents the butter from burning.
2. Add the sliced mushrooms and chopped onion to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, and the onions are translucent, about 5-7 minutes. This step is important for developing the rich, earthy flavor of the sauce. Don’t rush it!
3. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. These browned bits, called fond, are packed with flavor and will add depth to the sauce. Let the wine simmer for a few minutes, allowing the alcohol to evaporate.
5. In a small bowl, whisk together the chicken broth and all-purpose flour until smooth. This will create a slurry that will thicken the sauce.
6. Pour the chicken broth slurry into the skillet with the mushrooms and onions. Stir well to combine and bring to a simmer.
7. Reduce the heat to low and let the sauce simmer for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.
8. Stir in the heavy cream and chopped thyme. The heavy cream adds richness and creaminess to the sauce, while the thyme provides a lovely herbaceous note.
9. Season the sauce with salt and freshly ground black pepper to taste. Adjust the seasoning as needed to your preference.
10. Stir in the lemon juice. The lemon juice adds a touch of brightness and acidity to balance the richness of the sauce.
11. Keep the sauce warm over low heat while you cook the chicken.

Cooking the Chicken Medallions:

1. In a separate large skillet, heat a tablespoon of olive oil over medium-high heat.
2. Add the seasoned chicken medallions to the hot skillet in a single layer. Be careful not to overcrowd the pan, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
3. Cook the chicken for about 2-3 minutes per side, or until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. Remove the cooked chicken medallions from the skillet and set aside.

Assembling and Serving:

1. To serve, spoon a generous amount of the creamy mushroom sauce onto each plate.
2. Arrange the cooked chicken medallions on top of the sauce.
3. Garnish with fresh chopped parsley.
4. Serve immediately and enjoy!

Serving Suggestions:

These chicken medallions with creamy mushroom sauce are delicious served with a variety of sides. Here are a few suggestions:

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing with this dish.
• Rice: Fluffy rice, such as white rice, brown rice, or wild rice, is another great option.
• Pasta: Serve the chicken and sauce over your favorite pasta, such as fettuccine or linguine.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts would be a healthy and flavorful side dish.
• Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the sauce.

Tips and Variations:

• Mushroom Variety: Feel free to experiment with different types of mushrooms, such as shiitake, oyster, or portobello.
• Wine Substitution: If you don’t have white wine on hand, you can substitute chicken broth or vegetable broth.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Dairy-Free Option: Use coconut cream or cashew cream instead of heavy cream for a dairy-free version.
• Make Ahead: The mushroom sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Detailed Explanation of Key Steps:

Pounding the Chicken:

Pounding the chicken breasts to an even thickness is a crucial step for several reasons. First, it ensures that the chicken cooks evenly, preventing some parts from being overcooked while others are still undercooked. Second, it tenderizes the chicken, making it more pleasant to eat. Third, it reduces the cooking time, which helps to keep the chicken moist and juicy. When pounding the chicken, be sure to use a gentle but firm hand to avoid tearing the meat. If you don’t have a meat mallet, you can use a rolling pin or even the bottom of a heavy skillet.

Sautéing the Mushrooms:

Sautéing the mushrooms properly is essential for developing the rich, earthy flavor of the sauce. The key is to cook the mushrooms until they have released their moisture and started to brown. This process, known as the Maillard reaction, creates complex flavors that are essential to the overall taste of the dish. Don’t overcrowd the pan when sautéing the mushrooms, as this will lower the temperature and cause them to steam instead of brown. If necessary, cook the mushrooms in batches.

Deglazing the Pan:

Deglazing the pan with white wine is a simple but effective technique for adding depth of flavor to the sauce. The wine helps to loosen any browned bits (fond) that have stuck to the bottom of the pan, which are packed with flavor. As the wine simmers, the alcohol evaporates, leaving behind a concentrated flavor that enhances the overall taste of the sauce. If you don’t have white wine on hand, you can substitute chicken broth or vegetable broth, but the flavor will be slightly different.

Thickening the Sauce:

The chicken broth and flour slurry is used to thicken the sauce to the desired consistency. It’s important to whisk the flour and broth together until smooth before adding it to the skillet, as this will prevent lumps from forming. Once the slurry is added, bring the sauce to a simmer and cook until it has thickened slightly. Be sure to stir the sauce occasionally to prevent it from sticking to the bottom of the pan.

Adding Heavy Cream:

Adding heavy cream to the sauce adds richness and creaminess, creating a luxurious texture that complements the earthy flavor of the mushrooms. If you’re looking for a lighter option, you can substitute half-and-half or milk, but the sauce will be less rich. For a dairy-free option, try using coconut cream or cashew cream.

Cooking the Chicken:

Cooking the chicken medallions in a hot skillet ensures that they develop a golden-brown crust while remaining moist and juicy on the inside. Be sure to season the chicken generously with salt and pepper before cooking, and don’t overcrowd the pan. If necessary, cook the chicken in batches. The chicken is done when it is golden brown and cooked through, with an internal temperature of 165°F (74°C).

Conclusion:

And there you have it! This Chicken Medallions with Mushroom Sauce recipe is truly a must-try for anyone looking for a quick, elegant, and incredibly flavorful meal. I know, I know, I might be biased, but trust me on this one. The tender chicken, perfectly seared and bathed in that rich, earthy mushroom sauce, is a symphony of textures and tastes that will have you coming back for seconds (and maybe thirds!).

What makes this recipe so special? It’s the simplicity. You don’t need to be a Michelin-star chef to pull this off. The ingredients are readily available, the steps are straightforward, and the results are consistently impressive. It’s the kind of dish that’s perfect for a weeknight dinner when you want something a little bit special, but it’s also elegant enough to serve to guests.

But the best part? It’s incredibly versatile! Feel free to get creative with your serving suggestions. I love serving these chicken medallions over a bed of creamy mashed potatoes or fluffy rice to soak up all that delicious sauce. For a lighter option, try pairing them with some steamed asparagus or a fresh green salad. You could even toss them with some pasta for a heartier meal.

And speaking of variations, don’t be afraid to experiment with the mushroom sauce. If you’re feeling adventurous, try adding a splash of dry sherry or Madeira wine to the sauce for an extra layer of depth. A pinch of red pepper flakes can add a subtle kick, while a dollop of crème fraîche or sour cream will make it even creamier. You could also try using different types of mushrooms, like shiitake or oyster mushrooms, for a unique flavor profile.

This Chicken Medallions with Mushroom Sauce is a guaranteed crowd-pleaser. It’s a dish that’s both comforting and sophisticated, and it’s sure to impress even the most discerning palates.

I truly believe that this recipe will become a staple in your kitchen. It’s a dish that’s easy to make, incredibly delicious, and endlessly adaptable. It’s also a fantastic way to use up any leftover mushrooms you might have lurking in your fridge.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. And most importantly, have fun with it! Cooking should be an enjoyable experience, so don’t be afraid to experiment and make this recipe your own.

Once you’ve tried it, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below! I’m always eager to learn from my readers and see how they’re putting their own spin on my recipes. Your feedback is invaluable, and it helps me to create even better recipes in the future. So please, don’t be shy – let me know what you think of this Chicken Medallions with Mushroom Sauce! Happy cooking!

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