Braised Chicken Medallions in a Savory Mushroom Velouté

• 總時間: 11 minutes

食材

4 Chicken cutlets or turkey medallions (pounded to 1/2 inch)

3 tbsp Extra virgin olive oil (divided)

10 oz Cremini or Baby Bella mushrooms (thickly sliced)

1 small shallot (finely diced)

3 cloves garlic (minced)

1 ½ cups Low-sodium chicken or vegetable broth

1 tbsp Lemon juice

1 tsp Balsamic vinegar

1 tsp Cornstarch mixed with 1 tbsp water (slurry)

Fresh parsley and thyme for garnish

Salt, pepper, and paprika to taste

步驟

Sear: Season chicken with salt, pepper, and paprika. In a large skillet, heat 1.5 tbsp olive oil over high heat. Sear chicken 4 mins per side until golden. Remove and set aside.

Sauté Mushrooms: Add remaining oil. Sauté mushrooms on high heat without crowding until caramelized.

Aromatics: Lower heat to medium. Stir in shallots and garlic; cook for 2 minutes.

Deglaze: Pour in lemon juice and balsamic vinegar. Scrape the pan to release the fond.

Thicken: Add broth and cornstarch slurry. Stir until the sauce becomes glossy and thick.

Simmer: Return chicken to the pan. Simmer for 5 minutes. Garnish with fresh herbs.