- Prep
- 20 min
- Cook
- 20 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 290 kcal
Quick summary
“Uniform chicken breast medallions seared in butter gain a velvety and citrusy sauce with a reduction of dry white wine and chicken broth. Fresh thyme and Sicilian lemon zest complete the refinement of the dish.”
What you need to know
- Cutting the fillets in half horizontally creates thin medallions that cook quickly and without drying out.
- Deglazing with white wine recovers the caramelized juices left by the chicken in the sauté pan.
- The cold butter incorporated at the end gives a velvety texture, homogeneous binding, and shine to the sauce.
Ingredients
Main
- units (about 500g) Chicken Breast
- tablespoons Extra Virgin Olive Oil
- tablespoon Unsalted butter
- unit, finely chopped Cebola pequena
- cloves, minced Garlic
- cup Dry White Wine
- cup (homemade or low sodium) Chicken Broth
- tablespoons Fresh Lemon Juice
- teaspoon Lemon zest
- tablespoon, chopped Fresh Thyme
- tablespoon, chopped Fresh Parsley
- Sal Marinho
- Ground black pepper
Instructions
Principal
- Prepare the Chicken with CareSlice the chicken breasts in half horizontally, forming four uniform medallions. Season generously on both sides with sea salt and freshly ground black pepper. The short answer is: prepare chicken for a perfect sear. This step ensures that the seasoning penetrates the meat, enhancing the flavor of each piece.
- Brown in the Perfect Sauté PanHeat your sauté pan over medium-high heat with the olive oil until it starts to smoke slightly. Arrange the chicken medallions, without crowding, and sear for 3-4 minutes on each side until golden and with an appetizing crust. The most common mistake is overcrowding the pan, which prevents browning. The professional technique is to sear in batches if necessary to maintain the pan's temperature.
- Build the Aromatic BaseRemove the chicken from the pot and set aside on a covered plate. In the same pan, add the butter and the chopped onion, sautéing for 2-3 minutes until translucent and soft. Add the minced garlic and cook for another minute, releasing its aromas and enriching the bottom of the pan. In simple terms: build the flavor base of the sauce, which will be the heart of the dish.
- Deglazing: The Secret of FlavorPour the white wine into the hot pan, scraping the bottom vigorously with a spatula to release the caramelized juices (pan drippings) that have formed. Let the alcohol evaporate for about 2 minutes. Add the chicken broth and lemon juice, bringing to a boil and mixing well. The secret of this stage is the deglazing, which incorporates all the concentrated flavor into the sauce.
- Finish with Freshness and PrecisionReturn the chicken to the pan, reduce the heat to medium-low, and cook for 5-7 minutes, turning the medallions halfway through, until cooked through. The sauce should thicken slightly and coat the chicken. Add the lemon zest, thyme, and chopped parsley. The most important tip is not to overcook the chicken to maintain its juiciness and ideal texture.
Chef's tips
- Heat the skillet until the olive oil is almost smoking before laying the medallions to create a golden crust.
- Sear the fillets for only 3 minutes on each side to preserve the soft and moist protein fibers.
- Add the freshly chopped parsley and lemon zest only at the final moment off the stove flame.
Variations
- Add 1 tablespoon of drained capers to the citrus sauce to create a piccata-style touch.
- Add 1/4 cup of fresh cream to the reduction to obtain a dense, velvety citrus sauce.
- Incorporate fresh sliced mushrooms sautéed in butter fat before pouring in the white wine.
Substitutions
- Chicken breast can be replaced with thin pork loin scallops or turkey fillet.
- Dry white wine can be swapped for additional chicken broth enriched with 1 tablespoon of lemon juice.
- Fresh thyme can be replaced by fresh sage leaves or chopped tarragon in the same proportion.
How to store
Conserve em recipiente hermético na geladeira por até 3 dias. Reaqueça os filés com o molho em frigideira tampada em fogo baixo por cerca de 4 a 5 minutos, adicionando uma colher de caldo se necessário.
Can it be frozen?
Freeze the medallions with the sauce in a sealed package for up to 2 months. To reheat, thaw slowly in the refrigerator for 12 hours and heat in a hot skillet over low heat until simmering gently.
What to serve with
Serve with creamy mashed potatoes, long pasta like fettuccine tossed in olive oil, or sautéed vegetables.
Frequently asked questions
How to prevent chicken breast fillets from becoming dry or rubbery?
Cut the fillets to a uniform thickness and cook over medium-high heat for a short time (3 minutes per side). Return the meat to the pan at the end just to absorb the sauce for 2 minutes over low heat.
Can lemon zest make the sauce bitter if cooked?
Grate only the outer yellow zest, completely avoiding the fibrous white part (pith). Add the zest in the last 30 seconds of cooking to maintain the freshness of the oils without extracting bitter notes.
What is the advantage of using a sauté pan instead of a common skillet?
The sauté pan has straight sides and a flat, thick bottom. This geometry retains liquids with less explosive evaporation, allowing you to sauté the meat and deglaze the sauce in the same utensil.
What to do if the wine and lemon sauce becomes excessively acidic?
Incorporate 1 additional teaspoon of cold unsalted butter by whisking in circles with the whisk or spatula. The fat from the butter emulsifies the liquid and neutralizes the sharp sensation of acidity.
