Caribbean Chicken Medallions Recipes

CARIBBEAN CHICKEN

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

MACADAMIA CRUSTED CHICKEN MEDALLIONS

Steps:

• Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper. Make mustard sauce: mix remaining mustard and mayonnaise, and thin with water.
• Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper. Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized. Remove from pan.
• Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Drain excess oil and breading from the saute pan, and add 1 tablespoon olive oil and sliced garlic. Stir until golden. Add spinach and red pepper, sauteeing until spinach is wilted. Season with salt and pepper, and transfer to the center of a serving plate. Add 1 tablespoon butter to the pan. When melted, add the onions and cook briefly. Place on top of the spinach. Remove the chicken from the oven and fan it around the vegetables. Spoon the mustard sauce around it

PAN FRIED CHICKEN MEDALLIONS IN CREAMY BASIL PARMESAN SAUCE

Steps:

• Preheat your skillet on medium low, dip chicken pieces in egg and then dredge with flour.
• After all chicken has been floured, add butter to the pan, allow to butter to melt adjusting heat as necessary to keep butter from burning.
• Add all the chicken to the pan and allow to cook on medium for approximately five minutes.
• Then flip to cook the other side.
• After chicken has been cooked, remove from pan and add cream, basil, and 1 tablespoon of flour.
• Turn heat down to low and stir to make sure the pan drippings are well distributed throughout the pan.
• Cook until slightly thickened.
• In a large serving bowl, place freshly cooked pasta, then add the chicken, when sauce is finished pour it evenly over entire dish.
• Grate approximately 1/3 cup of parmesan cheese over the dish.
• Serve hot.

CHICKEN MEDALLIONS WITH SWEET SHERRY & MUSHROOM SAUCE

Steps:

• Season the chicken with salt and pepper, and dust with flour. Shake off any excess.
• Heat the half butter in a large skillet on medium-high until it stops bubbling.
• Add the chicken and cook for about 1 minute on each side until light golden.
• Transfer the chicken to a plate and keep warm.
• Without cleaning the pan (unless you prefer to do so, but not cleaning will add extra flavor to sauce) add the remaining butter, and heat on medium-high until it stops bubbling.
• Add the mushrooms, onion, and garlic. Sauté until the water released from the mushrooms evaporates.
• Remove pan from fire.
• Add half of the sherry, return to fire and boil for 1 minute.
• Add the gravy, and bring to a simmer.
• Return the chicken to the skillet along with the remaining sherry and the chives.
• Cook for about 3 minutes to heat through and serve.

CHICKEN MEDALLIONS IN WHITE WINE REDUCTION

Steps:

• Preheat oven to 500 degrees.
• Combine the salt, pepper, and garlic powder in a zip closure bag.
• Very lightly oil the chicken with olive oil.
• Sprinkle the mixture liberally over all sides of the chicken and press into the meat.
• Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
• Sear the chicken for a minute or so on all sides, sprinkle with Tarragon.
• Add ¼ cup of chicken broth to the skillet (to prevent smoking in the oven and keep meat moist).
• Transfer skillet to preheated oven and roast chicken for about 8 to 10 minutes.
• Remove skillet from oven; transfer chicken to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for 35- 45 minutes if needed.
• Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped onion and cook for a minute or so. Add ½ cup chicken broth to the skillet, scraping all the caramelized juices and bits with a spoon.
• Add the wine and bring to a boil to reduce the volume of the sauce by about half.
• If holding the final preparation, stop at this point, cover skillet, and turn heat off.
• Just before serving, slice the chicken into ¾" to 1" medallions.
• Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper.
• Return the medallions to the hot pan and gently warm them in the sauce until completely cooked.
• Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.