Chicken Medallions in Cream
This recipe scored big points in a recent cooking class at the B&B! This would be a perfect dinner for your Valentine! Just add a good bottle of wine and decadent dessert from our recipe collection……
5 ounces dried figs or 4 fresh figs
1/4 cup port wine
6 to 8 4-ounce chicken breast tenderloin medallions*
Kosher salt and ground white pepper
1/4 cup all-purpose flour
Canola oil
1 shallot, finely chopped
Cream Sauce with Figs and Almonds
1/4 cup whole almonds
1 cup heavy whipping cream
2 sprigs fresh thyme
2 tablespoons unsalted butter
1 teaspoon fresh thyme leaves
Remove stems from figs. Halve figs; cut each half into thirds. Place figs in small bowl. Pour port wine over figs; set aside.
If necessary, pound chicken medallions to 1/2-inch thickness. Season with kosher salt and ground white pepper. Coat with flour. Add enough canola oil to cover the bottom of 12-inch skillet. Heat over medium-high heat. Add chicken; cook 3 minutes on each side or until chicken is done. Remove to serving platter. Cover; keep warm.
Add shallot to skillet; cook and stir 1 minute. Add figs and port wine to skillet. Add almonds. Cook and stir 1 minute more. Stir in whipping cream and thyme sprigs. Bring to boiling; reduce heat. Boil gently, uncovered, until cream has thickened. Remove thyme sprigs. Stir in butter; season to taste with kosher salt and ground white pepper.
Spoon almond-fig cream over chicken medallions. Sprinkle with fresh thyme leaves. Serves 6-8 **Serve over wilted, garlic spinach mounds.
Tags: Brenham TX Cooking Class Recipe, Chicken Recipe, Texas B&B Elopement Packages, Texas Cooking Classes
