Chicken Medallions in Cream Sauce

A great lunch for days when were in a hurry but still want to eat something good. Chicken medallions in cream sauce are ready in less than half an hour, and you can also cook your favorite side dish and prepare a salad.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 16 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Meat, chicken, breasts

  • pieces Salt, table

  • 1.5 spoons Oil, vegetable oil, canola

  • 30 g Butter, unsalted

  • pieces Spices, thyme, dried

  • 150 ml Soup base, chicken, cube

  • 250 ml Sweet cream

  • 1 teaspoon Mustard

Steps

  1. Season the chicken medallions with salt and pepper on both sides.

  2. Heat oil in a pan and quickly sear the seasoned medallions on both sides.

  3. Lower the heat and add butter to the pan. Cook the medallions for about 5 more minutes until the meat slightly caramelizes. Season with thyme during cooking. Once done, transfer them to a plate, cover, and let them rest while you prepare the sauce.

  4. Pour the broth into the pan where the meat was cooked. Use a spatula to scrape the bottom well, releasing all the caramelized bits that formed during cooking. Increase the heat and cook just enough to slightly reduce the sauce.

  5. Add the cream and stir in the mustard. Cook over moderate heat until the sauce thickens slightly and achieves a velvety texture (about 5 to 6 minutes). In the last few minutes, return the cooked medallions to the pan along with any juices that have been released while resting.

  6. Serve the medallions in the sauce with your chosen side dish. This pairs well with cooked buckwheat porridge, gnocchi, croquettes, mashed or roasted potatoes, polenta, bread dumplings, or cooked rice or pasta.

Nutrition Information (Per 100g)

  • Calories: 219.01 kcal
  • Fat: 15.18 g
    • Saturated Fat: 4.7 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 18.07 g
  • Fiber: 0 g