Delicious recipes for chicken medallions 5 times differently. Quick and easy variations

Chicken is healthy and tasty and can be combined with everything.

Today we have prepared 5 excellent recipes for chicken medallions that the whole family will enjoy.

Try the version with mushrooms or rosemary. We recommend here! 🙂

Up to it.

Spicy chicken medallions

A simple recipe for spiced chicken medallions that go great with rice, pasta or salad. In addition, you do not need any special ingredients for it.

What you will need

• 1 tablespoon of dried oregano
• 1 tablespoon of chili powder
• 1 spoon of paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 teaspoon cumin
• 1 tablespoon dried ground coriander
• 1+ tbsp salt
• 1 teaspoon of black pepper
• 4 boneless, skinless chicken breasts
• 2 tablespoons of olive oil
• 2 tablespoons of butter

Method

• Mix all the spices and salt in a bowl.
• Cut the chicken breast into medallions approximately 5 x 5 cm and 2 cm thick.
• Put the meat in a container and season it with 3 tablespoons of the spice mixture.
• Rub the mixture all over the meat.
• Leave to marinate for several hours to overnight in the refrigerator.
• Place 1 tablespoon butter and olive oil in a large skillet over medium-high heat.
• After melting the butter, add the meat to the pan, working with 4 to 5 pieces at a time.
• Fry the medallions for about 4 minutes on each side, until both sides are browned and the meat is cooked through.
• Be careful not to overcrowd the pan.
• Add remaining oil and/or butter to next batch of medallions as needed.
• Remove the medallions to a plate and garnish with fresh herbs.
• Serve with pasta, rice, or chilled and cut into a salad.

Chicken medallions with mushrooms and Au Poivre sauce

Chicken medallions with mushrooms and an absolutely luxurious sauce made of green pepper, white wine, shallots, sherry and cream will be appreciated by even the biggest gourmets. Delight your family or friends with this unforgettable dish.

What you will need

• 1.2 kg of chicken breast
• 1 teaspoon of freshly ground black pepper
• 1/2 teaspoon sea salt
• 1 tablespoon of extra virgin olive oil
• 1 cup fresh champignons or seasonal wild mushrooms
• 1 and 1/3 cups chicken stock

For the sauce:

• 1 teaspoon whole green pepper
• 1 tablespoon of white wine
• 2 tablespoons chopped shallots
• 1/4 tablespoon of butter
• 2 and 1/2 tablespoons dry sherry
• 2/3 cup beef broth
• 2 teaspoons Dijon mustard
• 1 tablespoon plus 1 teaspoon whipping cream

Method

• Combine the peppercorns and wine in a small saucepan.
• Bring to a boil and cook until the wine has evaporated.
• Allow the pepper balls to cool and grind coarsely in a coffee grinder.
• Melt the butter in a large pan and add the shallot.
• Sauté over low heat until lightly browned and add pepper and sherry.
• Cook for 1 minute.
• Add stock and bring to a boil.
• Reduce the heat and whisk in the Dijon mustard.
• Remove from the heat and whisk in the cream.
• Set aside.
• Cut the chicken breast into 8 medallions.
• Season with salt and pepper.
• Heat the olive oil in a large pan and add the meat.
• Fry on a medium flame until golden brown on one side.
• Turn the meat over and add the mushrooms.
• Fry briefly.
• Add stock and cook until chicken is fully cooked.
• Add the reserved sauce and cook until heated through.
• Always serve 2 chicken medallions with 1/4 cup sauce.
• Bon apetite!

Chicken medallions with rosemary

Make these Rosemary Chicken Breast Medallions for an amazing and incredibly easy dinner. Garlic and oregano give the dish a classic Mediterranean flavor that you will love.

What you will need

• 2 tablespoons of olive oil
• 2 large chicken breasts
• ½ teaspoon of dried garlic
• 1 teaspoon fresh chopped rosemary or ½ teaspoon dried
• ½ teaspoon dried oregano
• ⅛ teaspoon of salt

Method

• Heat a pan over medium heat.
• Cut the chicken into centimeter slices, widthwise and slightly diagonally.
• Spread oil on the bottom of the pan and add the meat.
• Sprinkle with half of all the spices and herbs and saute for about 7-8 minutes.
• Turn the meat to the other side and sprinkle with the remaining spices.
• Sauté for another 7-8 minutes, or until both sides are golden brown.
• Enjoy it!

Medallions in bacon with creamy mushroom sauce

A quick, easy and tasty recipe that you will easily prepare several times a month. Chicken wrapped in bacon and served with a delicious cream sauce of mushrooms and cognac will delight your taste buds and it is almost impossible to overeat this dish. See for yourself!

What you will need

• 2 chicken breasts
• 10 slices of bacon
• ½ teaspoon of salt
• 1 teaspoon ground black pepper
• 1 teaspoon of herbs de Provence
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 2 tablespoons diced shallots
• 1 cup mushrooms, sliced
• 2 spoons of cognac
• ½ cup cream or milk

Method

• Cut the chicken breast into about twenty 2.5 to 5 cm pieces.
• Cut the bacon slices in half.
• Wrap a slice of bacon around each piece of meat and sprinkle both sides with salt, pepper and herbs de Provence.
• In a large skillet, heat the butter and olive oil over medium-high heat.
• Add the meat to the pan.
• Cook for 5 minutes.
• Turn the chicken pieces, cover and cook for 10 minutes.
• Remove the meat from the pan.
• Add the shallots and mushrooms and sauté for 1-2 minutes until softened.
• Add the cognac and cook for about 1 minute, until most of the liquid has evaporated.
• Add cream or milk to the pan and cook until the sauce thickens.
• Return the meat to the pan and stir.
• Serve the medallions with rice or noodles, covered with mushroom sauce.

Juicy chicken breast medallions

These chicken medallions are incredibly easy and delicious. You just marinate them in a mixture of spices, eggs, cream and starch overnight and fry them in a pan the next day to absolute perfection.

What you will need

• 1 kg of chicken breast
• 1 onion
• 2 eggs
• 180 ml cooking cream
• 3 tablespoons of starch
• 2 tablespoons of mustard
• 1 tablespoon of tomato puree
• 1 teaspoon ground red pepper
• 1 teaspoon ground pepper
• 2 teaspoons of oregano
• 2 teaspoons of salt

Method

• Cut the chicken breast into small thin pieces and cut the onion into longer thin pieces.
• Mix all the ingredients, including the meat and onion, in a bowl and put it in the fridge overnight.
• The next day, take the bowl out of the fridge.
• Heat the oil in a pan and fry the medallions on both sides.
• Transfer the finished medallions to a plate and serve.

And how did you like our chicken medallion recipes today? Write to us in the comments!