Low Fat Chicken Medallions With Cinnamon Raspberry Pear Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RASPBERRY PORK MEDALLIONS



Raspberry Pork Medallions image

Pork served with a luscious raspberry glaze is fancy enough for company. We bring it to the table with wild rice pilaf and steamed veggies. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound)
1 tablespoon canola oil
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon ground ginger
1 cup fresh raspberries
2 tablespoons seedless raspberry spreadable fruit
2 teaspoons minced fresh basil
1/2 teaspoon minced fresh mint, optional

Steps:

  • Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil over medium-high heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., Reduce heat to medium-low; add soy sauce, garlic and ginger to pan, stirring to loosen browned bits from pan. Add raspberries, spreadable fruit, basil and, if desired, mint; cook and stir 2-3 minutes or until slightly thickened. Serve with pork.

Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 333mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN IN PEAR SAUCE



Chicken In Pear Sauce image

Pairing poultry with pears brought applause from my husband and four growing children. Simple enough for everyday meals and ideal for company, this dish is a year-round standout. We enjoy it with boiled potatoes. -Andrea Lunsford, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons canola oil
5 thick-cut bacon strips, diced
1 can (14-1/2 ounces) chicken broth
2 to 3 medium ripe pears, peeled and diced
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup minced chives

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil 5-6 minutes on each side or until a thermometer reaches 170°. , Meanwhile, in a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender. , Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve with chicken.

Nutrition Facts : Calories 320 calories, Fat 24g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 937mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

CHICKEN MEDALLIONS IN WHITE WINE REDUCTION



Chicken Medallions in White Wine Reduction image

This was originally a recipe for Beef Tenderloin with Red Wine Reduction that I converted for my daughter who didn't like beef at the time. I serve it with Rissoto and Grilled Asparagus and Carrots. It is a nice easy dinner for 2 on a work night when you don't have a lot of time or energy, but can be multiplied for dinner parties when you want the compliments also without expending a lot of time or energy.

Provided by Doesnt Do Dishes

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
2 teaspoons coarse salt
2 teaspoons black pepper
2 teaspoons garlic powder
1/2 teaspoon tarragon
1 small onion, diced
3/4 cup chicken broth, divided use
1 cup white wine
2 tablespoons unsalted butter
1 pinch salt and pepper, if needed

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.

CHICKEN WITH PEAR SAUCE



Chicken with Pear Sauce image

This recipe is a great change of pace recipe from the norm. My husband said who would of thought?....Pears and Bacon? I usually serve it over pasta, rice or with boiled potatoes. It is easy and everyone will love it!!!

Provided by SHANNONEALLEN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon white pepper
5 slices bacon
1 (14.5 ounce) can chicken broth
2 cups peeled, cored and diced pears
2 tablespoons cornstarch
3 tablespoons cold water
¼ cup chopped green onion

Steps:

  • Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear.
  • Meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. Remove bacon, and drain grease, leaving about 1 tablespoon in the pan. Stir in some of the chicken broth, and scrape any bacon bits stuck to the pan. Pour in the rest of the broth, and bring to a boil. Boil for 5 minutes. Add pears, and boil for 5 more minutes.
  • In a small cup, mix together the cornstarch and water. Pour the mixture into the saucepan along with the green onions. Allow the sauce to boil until thick and bubbly, about 2 minutes. Crumble bacon into the pan. Serve sauce over chicken.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 17.3 g, Cholesterol 73.6 mg, Fat 14.1 g, Fiber 2.8 g, Protein 27.7 g, SaturatedFat 3.2 g, Sodium 610 mg, Sugar 8.2 g

CHICKEN WITH RASPBERRY SAUCE



Chicken with Raspberry Sauce image

This tender marinated chicken gets a hint of sweetness when drizzled with a fruity sauce. I strain the mashed raspberries since our kids don't like the seeds. It's always a hit with rice pilaf and a salad. -Amy Ammann of Long Valley, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3/4 cup seedless raspberry preserves, divided
1/2 cup raspberry vinegar
1/2 cup unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
2 tablespoons balsamic vinegar
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon curry powder
6 boneless skinless chicken breast halves (1-1/2 pounds)
2 teaspoons cornstarch
1/4 cup unsweetened raspberries

Steps:

  • In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate. , Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a thermometer reads 170°., In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 508mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

SKILLET CHICKEN WITH RASPBERRY SAUCE



Skillet Chicken with Raspberry Sauce image

Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It's great over rice, too. -Anita H. Hennesy, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup seedless raspberry jam
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon crushed red pepper flakes

Steps:

  • Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

Nutrition Facts : Calories 260 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN WITH PEAR SAUCE



Chicken With Pear Sauce image

One night (before payday) I found my pantry and fridge was more bare that Old Mother Hubbard's. These are the ingredients I had one hand to make this tasty and comforting dish.

Provided by countrygirl 2

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 boneless skinless chicken breasts (thawed)
4 teaspoons cinnamon (divided)
4 fresh pears (peeled, cored and cut into chunks, reserve the pear cores)
1 cup chicken broth
1 teaspoon ground allspice
1/2 tablespoon sugar
1 teaspoon salt
1/3 cup raisins
1 tablespoon asiago cheese

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • In a large skillet, warm the oil over medium-high heat.
  • Sprinkle both sides of the chicken breasts with half of cinnamon. Add the breasts to the skillet and cook for about 5 minutes on each side or until browned; transfer to a plate and set aside.
  • Remove as much flesh as possible from each one of the cores. Place in a microwave safe bowl (2 Celsius capacity) along with chicken broth. Microwave for 2 ½ minutes on high. Set aside.
  • Put chopped pears, cinnamon, salt, allspice, sugar and broth/pear liquid into a food processor. Process until the mixture is of applesauce-like consistency. Stir in the raisins.
  • Place chicken breasts into a lightly greased, 2 quart capacity casserole dish. Cover with the pear mixture. Sprinkle the top with 1 tablespoon of Asiago cheese. Bake uncovered at 325 for 35 minutes. Serve over a bed of steamed white rice.

Nutrition Facts : Calories 344.7, Fat 8.9, SaturatedFat 1.5, Cholesterol 68.4, Sodium 853, Carbohydrate 39.2, Fiber 6.9, Sugar 25.2, Protein 29.6

CHICKEN MEDALLIONS WITH CAPERS AND TOMATOES



Chicken Medallions With Capers and Tomatoes image

"This quick-cooking main dish features a rich and flavorful pan sauce."- from The Pampered Chef: Cooking for two or more

Provided by Chef Penn State

Categories     Chicken Breast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

2 -4 ounces boneless skinless chicken breast halves
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper, course ground
1 tablespoon olive oil
2 tablespoons butter, divided
1 garlic clove
1 shallot, finely chopped
1/2 cup dry white wine
2 teaspoons small capers
1 teaspoon caper juice
2 plum tomatoes, peeled, seeded and diced
2 teaspoons finely snipped fresh oregano

Steps:

  • cut each chicken breast crosswise into thirds, cutting on a bias. Place chicken in a single layer in large resealable plastic bag. Using the flat of Meat Tenderizer, flatten chicken to 1/4-inch thickness.
  • Combine flour, salt, black pepper in shallow dish.
  • Dredge chicken lightly in flour mixture;shake off excess.
  • Heat oil and 1 tsp of the butter in 12-inch skillet over medium-high heat until hot. Place chicken in skillet; saute about 6 mins or until browned and cooked through, turning once.
  • Remove chicken from skillet;cover and keep warm.
  • Add garlic and shallot to Skillet; cook 1 min or until tender. Remove Skillet from heat;add wine.
  • Stir to loosen browned bits from bottom of Skillet using a Whisk.
  • Return to heat;simmer 1 minute Add caper juice and tomatoes; stir until heated through.
  • Remove skillet from heat; stir in remaining 1 tsp butter and 1 tsp of the oregano.
  • Return chicken to skillet; coat well with sauce.
  • Sprinkle with remaining 1 tsp oregano.

CHICKEN MEDALLIONS WITH APPLES



Chicken Medallions with Apples image

This is a Beth Elon recipe, and she's never let me down before. This is a great recipe for springtime, and is also kosher for Passover.

Provided by Mirj2338

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 large chicken breast, sliced thinly into 8 to 10 small medallions
flour
2 green apples, such as granny smith,peeled and cored
5 tablespoons olive oil
1 small onion, finely chopped
1 stalk celery, thinly sliced
1 pinch sugar
2 teaspoons red wine vinegar
1/2 cup white wine
2 cloves
1/2 teaspoon cinnamon
salt & freshly ground black pepper

Steps:

  • Slice the chicken breasts into medallions.
  • Put some flour onto a small plate, and brush the medallions lightly with the flour.
  • Quarter the apples, and, with a large-hole grater, grate 6 of the quarters thickly.
  • Slice the remaining two quarters thinly.
  • Put half the olive oil in a large saute pan and saute the chopped onion and sliced celery until the onion is soft, about 3 minutes.
  • Add the grated apple, mix well, and then add the sliced apples.
  • Cook for about 2 minutes, mixing gently, then splash in the wine vinegar and 1/4 cup white wine, along with a pinch of sugar.
  • Add the cloves and cinnamon and cook for another 5 minutes, mixing as the sauce thickens.
  • Remove from the flame and put the contents into a bowl.
  • In the same pan, wiped clean, heat the remaining oil and quickly saute the chicken medallions, a few at a time, not more than a minute on each side.
  • Add salt and freshly ground pepper as they cook.
  • When finished, put all the medallions back in the pan and add the remaining wine.
  • When it bubbles, pour over the reserved sauce, heat, and serve immediately.

CHICKEN MEDALLIONS WITH SWEET SHERRY & MUSHROOM SAUCE



Chicken Medallions With Sweet Sherry & Mushroom Sauce image

From On Demand: A romantic dinner for a romantic evening! Very easy to make - Try to cut the medallions small and pound them thin to make cooking time even shorter. TIP: Put the "show side" down first to grill

Provided by Michelle_My_Belle

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb boneless skinless chicken breast (cut into thin 3-inch medallions)
salt and pepper (to taste)
1/2 cup all-purpose flour (to bread as needed)
3 tablespoons butter
1 (10 ounce) package white mushrooms, sliced
1/4 cup red onion, finely minced
1 garlic clove, minced
1/2 cup sweet sherry
1 cup prepared beef gravy (use mix or your favorite recipe)
2 tablespoons fresh chives, minced

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.

FRIED CHICKEN THIGHS WITH RASPBERRY SAUCE



Fried Chicken Thighs with Raspberry Sauce image

Fusion of flavors, cuisines, and techniques bring an incredibly tasty treat to your table. Crispy chicken in a sweet and savory berry sauce. A favorite in my family...

Provided by Denie Bernier

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 (12 ounce) jar red raspberry preserves
2 tablespoons Worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
¾ cup cornstarch
3 large eggs
½ teaspoon salt
1 pound boneless chicken thighs, cut into 1-inch pieces
vegetable oil for frying

Steps:

  • Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
  • Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again.
  • Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil.
  • Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.

Nutrition Facts : Calories 593.6 calories, Carbohydrate 80.7 g, Cholesterol 217 mg, Fat 18.5 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 4.2 g, Sodium 501.5 mg, Sugar 52 g

CHICKEN & PEAR BUNDLES



Chicken & Pear Bundles image

Filled with smoked mozzarella and sweet pears, these creative bundles are elegance at its easiest. A simple raspberry sauce finishes the dish nicely. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 sheet frozen puff pastry, thawed
4 slices smoked mozzarella cheese
2 medium ripe pears, thinly sliced
1 egg, beaten
1/2 cup seedless raspberry preserves
1 teaspoon cider vinegar

Steps:

  • Flatten chicken breasts evenly; sprinkle with salt and pepper. On a lightly floured surface, roll pastry sheet into a 14-in. square. Cut into four squares. Place a chicken breast in the center of each square; top each with cheese and pear slices., Lightly brush pastry edges with egg. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg. , Bake at 400° for 20-25 minutes or until golden brown and a thermometer reads 170°., In a small microwave-safe bowl, combine preserves and vinegar. Microwave, uncovered, on high for 20-25 seconds or until melted. Serve with bundles.

Nutrition Facts : Calories 699 calories, Fat 27g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 545mg sodium, Carbohydrate 74g carbohydrate (32g sugars, Fiber 7g fiber), Protein 40g protein.

More about "low fat chicken medallions with cinnamon raspberry pear sauce recipes"

EASY HEALTHY WEIGHT WATCHERS RECIPES & RESOURCES FOR …
easy-healthy-weight-watchers-recipes-resources-for image
Step 3: Add the sliced peppers to slow cooker and sprinkle with Italian spices. Step 4: Cover with marinara sauce, cover and cook on HIGH for 3-½ - 4 hours, or until chicken is done. Step 5: Remove chicken from the slow cooker and …
From simple-nourished-living.com


LOW-FAT CHICKEN MAIN DISH RECIPES | ALLRECIPES
low-fat-chicken-main-dish-recipes-allrecipes image
Grilled and baked chicken, chicken pasta, and chicken skewers are just a few of more than 160 trusted low-fat chicken main dish recipes. Find a new favorite today. Find a new favorite today. Staff Picks
From allrecipes.com


10 BEST CHICKEN MEDALLIONS RECIPES | YUMMLY
10-best-chicken-medallions-recipes-yummly image
2022-07-23 Ling Medallions With Corn Bread And Spicy Sautéed Vegetables O Meu Tempero. olive oil, onion, red chilli, Corn Bread, salt, carrots, chili and 7 more.
From yummly.com


ASTRAY RECIPES: CHICKEN MEDALLIONS
* 4 med (12 oz total) boned skinless chicken breast halves For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered.) Drain. Stir in 1½ t of the lemon juice, half of the thyme, and ⅛ t pepper. Stir in tomato.
From astray.com


PORK MEDALLIONS IN BRANDY – PEAR SAUCE RECIPE
Type: French Toast Bundt Pan Breakfast Free Cooking Recipe - Breakfast Yes! Ingredients / Directions 12 (very cold) unbaked dinner rolls2 eggs1/3 cup(s) liquid hazelnut coffee creamer1/4 cup(s) pancake syrup or honey3 tablespoons buttermelted2 …
From cookingrecipedb.com


PEPPERCORN CHICKEN MEDALLIONS RECIPE - COOKSRECIPES.COM
In small shallow dish, place chicken rolls; brush with marinade and place in refrigerator 15 minutes. In small saucepan, place chicken broth and bring to a boil over medium heat. Reduce heat to low temperature and simmer about 5 minutes or until broth has reduced to 1/4 cup; set aside and keep warm. Remove chicken from marinade. Pat peppercorn ...
From cooksrecipes.com


LOW-FAT GLAZED PORK MEDALLIONS RECIPE - FOOD NEWS
Pork Medallions with Ginger Pears and Chutney. Pork tenderloin is healthy, lean and low fat. Ready to cook with little prepping. Paired with a sophisticated, ginger-spiked chutney. Use ripe, but firm, Bosc or Anjou pears, which will hold up well during cooking. Submitted by: SANDYMAC101 . Pork Medallions with Raspberry-Balsamic Sauce Nutrition Facts 3 ounces …
From foodnewsnews.com


ASTRAY RECIPES: MEDALLIONS OF PORK WITH PEAR SAUCE~
Drain fat from skillet. Add pears and saute over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on …
From astray.com


CHICKEN MEDALLIONS RECIPE | RECIPELAND
Spoon ¼ of the filling onto each chicken piece. Fold in the sides; roll up. Secure with wooden toothpicks. Spray a med skillet with nonstick coating. Brown chicken over medium heat 3 to 4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and ½ cup water. Cover and simmer about 15 minutes or until ...
From recipeland.com


FOODCOMBO
total -> aaaa2021
From foodcombo.com


MEDALLIONS OF PORK WITH PEAR SAUCE RECIPE - COOKEATSHARE
Heat oil in heavy large skillet over medium heat. Season pork with dry sage, salt and pepper. Coat pork with flour; shake off excess. Add in pork to …
From cookeatshare.com


STRIPLOIN MEDALLIONS WITH CARAMELIZED PEAR & CRANBERRY SAUCE
Season the medallions with salt and pepper and sear 5-6 minutes per side or until 145F (63C) for medium-rare doneness. Remove from heat and tent with foil. Remove from heat and tent with foil. Add shallots, cranberries and pears to skillet stir in beef drippings until slightly soften.
From greattastesmb.ca


LOW FAT CHICKEN MEDALLIONS WITH CINNAMON RASPBERRY PEAR SAUCE
Low fat chicken medallions with cinnamon raspberry pear sauce is the best recipe for foodies. It will take approx 25 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make low fat chicken medallions with cinnamon raspberry pear sauce at your home.. The ingredients or substance mixture for low fat chicken medallions …
From webetutorial.com


PORK MEDALLIONS IN BRANDY - PEAR SAUCE - RECIPE WILD
Coat each side of medallions with pepper. Melt butter in heavy skillet over medium high heat. Add medallions and onions to pan. Brown pork on one side, about 2 minutes and turn. Add pear mixture to pan, reduce heat to simmer. Sauce: 16 oz. pears, in heavy sauce 1/2 tsp nutmeg 1/2 tsp cinnamon 4 tbsp lemon juice 1/2 tsp salt
From recipewild.com


CHICKEN MEDALLIONS RECIPE RECIPES ALL YOU NEED IS FOOD
2 tablespoons unsalted butter. 1 pinch salt and pepper, if needed. 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 …
From stevehacks.com


LOW-CALORIE CHICKEN RECIPES - BBC GOOD FOOD
A healthy and low calorie chicken casserole with bacon, button mushrooms, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness Chicken korma A star rating of 4.6 out of 5. 290 ratings
From bbcgoodfood.com


CHARBROILED FILET MIGNON MEDALLIONS WITH ROASTED PEAR AND GARLIC …
2016-03-14 Add garlic and drizzle the pears and garlic with olive oil. Cover with aluminum foil. Roast in the oven for 30 minutes. Step 4. Allow the pears to cool for 30 minutes and then peel off the skin and remove the core. Step 5. Add the garlic, pears and chicken stock to a blender and blend until smooth. Pour the mixture into saucepan over low heat ...
From recipenet.org


10 BEST LOW FAT RASPBERRY DESSERT RECIPES - YUMMLY
2022-07-14 cinnamon, non fat greek yogurt, raspberries, vanilla extract and 10 more Candy Cane Raspberry Dessert Shots Sweet and Savory Meals whip topping, raspberry, boiling water, gelatin, candy canes
From yummly.com


MEDALLIONS OF PORK WITH PEAR SAUCE - BIGOVEN.COM
Try this Medallions of Pork with Pear Sauce recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. All purpose flour; 4 ...
From bigoven.com


CHICKEN MEDALLIONS IN LEMON MINT SAUCE RECIPE
Add chicken and cook 2 minutes on each side; remove chicken and keep warm. In same skillet, add onion, stirring, and cook over low heat about 2 minutes or until transparent. Add lemonade concentrate, half of the mint, nutmeg, allspice and onion …
From cooksrecipes.com


PORK MEDALLIONS WITH RASPBERRY CHIPOTLE SAUCE - BIGOVEN.COM
Add your review, photo or comments for Pork Medallions with Raspberry Chipotle Sauce. American Main Dish Meat - Other American Main Dish Meat - Other Toggle navigation
From bigoven.com


ASTRAY RECIPES: MEDALLIONS OF PORK WITH PEAR SAUCE
Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and saute until brown, about 3 …
From astray.com


PORK MEDALLIONS WITH RASPBERRY SAUCE - RICARDO
Preparation. With the rack in the middle position, preheat the oven to 180 °C (350 ° F). Slice each tenderloin into 6 medallions. Flatten slightly and dust each medallion with flour. In an ovenproof skillet, heat the oil and butter. Add the medallions and brown for about 1 minute per side. Season with salt and pepper. Set aside.
From ricardocuisine.com


PORK TENDERLOIN MEDALLIONS WITH RASPBERRY SAUCE - PLAIN.RECIPES
Directions. With heel of hand, gently press each medallion to 1-inch thickness; lightly sprinkle both sides with cayenne. Heat butter in nonstick skillet over medium-high heat; add pork medallions and cook 3-4 minutes on each side.
From plain.recipes


LOW FAT CHICKEN MEDALLIONS WITH CINNAMON RASPBERRY PEAR SAUCE
HEAT 2 tbsp of chicken broth and garlic in pan and BROWN chicken; remove to warm platter. ADD liquid-pear mixture to pan until slowly BOILS. ADD chicken back to pan with mixture and SIMMER for 10 minutes.
From kitchenpc.com


Related Search