Saturday, May 26, 2012

Sundried Tomato, Basil, & Feta Chicken Medallions with Brown Butter Mushrooms

Need a fancy, yet easy, dinner to fix for your guest or just a special occasion? Look no further than one of my favorite dishes that's guaranteed to impress!

Chicken Medallions
Nature's Seasoning
1 lbs boneless skinless chicken breast (pounded flat and cut into strips)
one container of feta cheese
4 TBSP sundried tomatoes (chopped)
fresh basil (chopped)

Place chicken on cutting board, season with Nature's Seasoning (or just salt and pepper).

In a small bowl mix sundried tomatoes, basil, and feta. Take the feta mixture and spoon about 1TBPS onto each chicken strips. Roll chicken strips and secure with toothpick.

In a large skillet heat olive oil on medium heat. Add chicken to pan, cooking approx 2 minutes per side or until lightly browned.

Preheat oven to 350 degrees. Add a splash of olive oil to a 8x8 glass pan, Place the chicken (with toothpicks removed) into pan and place into oven for 20 minutes.
Remove pan from oven and let cool. Slice chicken into medallions to show stuffing. Top with mushroom mixture.

Brown Butter Mushrooms
3 TBSP butter
olive oil
1 clove garlic, minced
One green onion, chopped
Half of a container of fresh mushrooms, sliced

In a skillet melt a tbsp of butter and a splash of olive oil over medium heat. Add garlic and green onion and saute for a about two minutes. Add in mushrooms, and saute for a few minutes. Add remaining butter and another splash of olive oil. Continue to saute until sauce becomes slightly brown and mushrooms are tender. Place mushroom mixture over chicken medallions.

This dish can be paired with mashed potatoes and asparagus for a delicious meal.

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