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ChickenGluten-FreeOne-Pan RecipesWeeknight Meals

Chicken Medallions with Tomato-Garlic Compote

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The compote creates a delightful sauce that pairs wonderfully with pan-seared chicken. The sauce also complements grilled fish nicely and can even be served over freshly cooked pasta.

The final dish has a savory, tangy, and slightly sweet aroma. The white wine in the compote lends a heavenly and aromatic quality. Overall, the dish is well-balanced in taste and texture. The compote is soft, while the chicken provides firmness. When served with a simple salad or dressed watercress, the dish also offers a pleasant crunch.

The compote is a delightful tangy and subtly sweet addition to traditional pan-fried chicken. It takes the dish to new heights, elevating the flavors and creating a harmonious interplay of components.

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Chicken Medallions with Tomato-Garlic Compote

Chicken Medallions with Tomato-Garlic Compote

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The Compote creates a delightful sauce that pairs wonderfully with pan-seared chicken. However, this sauce also complements grilled fish nicely, and it can even be served over freshly cooked pasta. **Be attentive when frying the garlic. If you let it cook for too long, the sauce will end up with an unpleasant bitterness.
prep time
5
servings
4
total time
25

Equipment

  • Large frying pan

Ingredients

  • 3-4 Chicken Breasts, cut into medallions

  • 3 tbsp olive oil (1 tbsp for chicken 2 tbsp for compote)

  • 1/2 tsp sea salt

  • 1/4 tsp ground pepper

  • 4 garlic cloves, thinly sliced

  • 1-2 whole shallot(s), diced

  • 4 cups golden pear or grape tomatoes, halved

  • 1 tsp sugar

  • 1/4 cup white wine (can substitute with a few tbsp. of white wine vinegar if needed)

Instructions

1

Prepare Ingredients

Half the tomatoes
Dice the shallot(s)
Thinly slice the garlic cloves
Trim the chicken of access fat, then slice on the bias into 1 in. medallions
2

Set oven to keep warm

Turn your oven on the lowest or "keep warm" setting. You'll want to keep your chicken warm while you cook the compote
3

Pan fry the chicken

Warm a large fry pan over medium-high heat. As soon as it's hot, add the oil, then the chicken. Allow it to cook for roughly 3 to 4 minutes per side, or until the chicken is just fully cooked (internal temperature of 165°F).

When finished, move the chicken to a plater and loosely cover it with aluminum foil. Keep it warm in the oven while you make the sauce.
4

Make the Compote

Begin by heating the oil in a pan over medium heat. Once the oil is hot, add the sliced garlic. Keep a very close eye on the garlic so it doesn't burn. As soon as it starts to turn golden brown and crisp up slightly, remove it from the pan and place it on a paper towel to drain. Next, add the shallots to the pan. Reduce the heat slightly and sauté the shallots for about a minute. Then, toss the tomatoes into the pan. Add the white wine and sugar, and stir everything together. Allow the tomatoes to cook until they start to break down. Gently crush some of the tomatoes, not all!

Finally, return the crispy garlic chips to the pan and stir everything together. Taste the sauce and season with a bit of salt if needed.

Pour the garlic tomato compote over the chicken and serve immediately. This dish pairs nicely with a simple salad.

Notes

Golden Pear tomatoes make this dish look exciting and vibrant, but grape or cherry tomatoes are easier to find and will also work wonderfully.
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