Low Fat Chicken Medallions With Cinnamon Raspberry Pear Sauce Recipes

LOW FAT CHICKEN MEDALLIONS WITH CINNAMON RASPBERRY PEAR SAUCE

Steps:

• DRAIN pears and reserve liquid.
• COMBINE reserved liquid, balsamic vinegar, thyme and cinnamon (can use allspice too!).
• CUT chicken breasts horizontally in half and then cut breast vertically in half.
• SPRINKLE with salt and pepper.
• 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.
• REMOVE chicken again to warm platter and reduce liquid for 5 minutes.
• STIR in pears and raspberries and coat well until warm.
• SPOON sauce over chicken and.
• ENJOY!
• NOTE: Can use canned pears to make it simpler!

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.

CHICKEN WITH CARAMELIZED PEARS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

CHICKEN MEDALLIONS WITH APPLES

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 CAPERS AND TOMATOES

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.

LIGHT CRANBERRY PEAR SAUCE

Steps:

• In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, cinnamon and juice. Bring to a boil over medium heat.
• Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 10 minutes.
• Cool to room temperature. Cover and refrigerate until chilled.