This recipe comes to you from
Chef Beth of Caregivers Kitchen.
You can see a video of how to prepare this dish in the course:
Mealtime with Dementia & Alzheimer’s Disease.
Here’s how you make it:
Chicken Medallions in White Wine Sauce
- Serves 4
- Each serving has 340 calories, 80 mg of sodium and counts as 1/2 of a carb choice.
A twist on Chicken Beurre Blanc, this dish produces very tender chicken in a rich pan sauce. A dry white wine, like Chardonnay, works well, but chicken broth can be substituted for the wine. For individuals with difficulty swallowing, the chicken can be pureed and covered in sauce to prevent choking.
- 1 lb. boneless, skinless, chicken breast
- 1 Tbsp. olive oil
- ¼ c. all-purpose flour
- 1 tsp. onion powder
- ½ c. dry white wine (or chicken broth)
- 1 ½ c. chicken broth, low sodium
- 4 Tbsp. unsalted butter
- salt and pepper, to taste
- Trim fat from chicken breasts and cut into thin slices. Pound to even thickness.
- Combine flour and onion powder in a medium bowl. Lightly coat the chicken and shake off excess flour.
- In a large skillet, heat olive oil over medium heat. Add the chicken breast and saute until golden brown on each side. Do not fully cook the chicken.
- Remove the chicken to a plate and keep warm.
- Add the white wine (or chicken broth) to the pan and increase heat. Boil until the liquid has reduced by half, stirring up any browned bits.
- Add the remaining chicken broth and chicken back to the pan. Reduce heat to medium and cook for 8-10 minutes until chicken is tender and fully cooked to a minimum temperature of 165°F.
- Remove the chicken from the pan. Increase the heat and cook the sauce until reduced by half. Stir in the butter and season with salt and pepper to taste. Serve sauce over the chicken medallions.
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