Skip to main content

Summer Bliss: Save $150 per person, per night in Tucson

 Ends 9/30 (opens in new window)

Peppered Chicken Medallions with Mushrooms

1 Hour
4 People
Overhead view of a plate of peppered chicken medallions with mushrooms.


44-oz chicken breasts
1 tsp freshly ground black pepper
1/2 tsp sea salt
1 Tbsp extra virgin olive oil
1 cup fresh cremini mushrooms or seasonal wild mushrooms
1 1/3 cups chicken stock

Au Poivre Sauce
1 tsp green peppercorns
1 Tbsp white wine
2 Tbsp minced shallots
1/4 Tbsp unsalted butter
2 1/2 Tbsp dry sherry
2/3 cup beef stock
2 tsp Dijon mustard
1 Tbsp plus 1 tsp heavy cream


  1. Combine peppercorns and wine in a small sauté pan. Bring to a boil and cook until wine has evaporated. Cool peppercorns and coarsely chop in a coffee grinder.

  2. In a large sauté pan, melt butter and add shallots. Cook over low heat until slightly browned, add peppercorns and sherry. Simmer for 1 minute.

  3. Add demi-glace and bring to a boil. Reduce heat and whisk in Dijon mustard until combined. Remove from heat and whisk in cream. Set aside.

  4. Cut chicken breasts in half to form 8 (2-ounce) medallions. Season with salt and pepper. Heat olive oil in a large sauté pan and add chicken. Cook over medium heat until golden brown on one side. Turn chicken and add mushrooms. Sauté briefly. Add stock and cook until chicken is completely cooked. Add sauce and cook until heated through.

  5. Serve 2 chicken medallions with 1/4 cup sauce.


Calories 265
Protein 30g
Sodium 340mg
Carbohydrates 6g
Fat 12g
Fiber Trace
Cholesterol 79mg
Servings 4