Chicken Medallions with Mushroom Tarragon Sauce

date: October 23, 2012

Nutrition Information (per serving)

41 g
588 mg
29 g
11 g
6 g
121 mg

4 4-oz boneless, skinless chicken breasts
¼ tsp freshly ground black pepper
2 tsp extra-virgin olive oil
1 Tbsp diced shallots
1 cup oyster mushrooms, sliced
⅓ cup white wine
2 tsp dry tarragon
½ cup chicken stock
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ cup heavy cream
¼ tsp Worcestershire sauce
2 cups Mashed Potatoes
2 cups steamed fresh green beans

  1. Cut chicken breasts into 2-ounce medallions, pound until ¼ thick and season with pepper.
  2. In a large sauté pan over medium heat, sauté chicken in olive oil for 1 minute on each side. Remove chicken from pan and set aside. Add shallots and sauté briefly.  Add mushrooms and sauté.
  3. Deglaze pan with wine, add tarragon and cook until almost dry.  Add chicken stock and reduce until slightly thickened. Return chicken to the pan and cook 3 to 5 minutes, or until chicken reaches an internal temperature of 165F.
  4. Stir in salt, pepper, cream, and Worcestershire sauce and immediately remove from heat.
  5. In a large saucepan over high heat, bring water to a boil. Add green beans and cook for 8 to 10 minutes, or until al dente. Drain and serve.
  6. Serve 2 chicken medallions and equally divide mushroom sauce between 4 servings. Add ½ cup mashed potatoes and ½ cup green beans and serve.

Related Posts