Caribbean Chicken Medallions
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
42
Spice
55
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Sour Cream1 cup
Flour1
Egg1 cup
Coconut Milk1 cup
Canola Oil4 sprigs
Cilantro1 cup
Evaporated Milk1 tsp
Ground Nutmeg4 tbsps
Unsalted Butter1 cup
Shallot (diced)1 tsp
Salt1 tsp
PepperDirections:
1
For the chicken: Preheat oven to 375 degrees F
2
In a small bowl, mix 1 1/2 tablespoons jerk spice with flour
3
In separate bowl, beat egg and coconut milk, lime juice and 1 tablespoon jerk spice mix
4
Cut each chicken breast half into thirds; place on flat surface on a piece of plastic wrap
5
Sprinkle remaining 1/2 tablespoon jerk spice mix over both sides of chicken
6
Cover chicken with another sheet of plastic wrap and pound to a 3/8-inch thickness
7
In large skillet over medium heat, place canola oil
8
Dredge chicken in flour, then in egg mix and again in flour, working with 3 or 4 pieces at a time
9
Add chicken to pan and cook about 3 minutes per side; transfer to baking sheet lined with foil
10
Place chicken in the preheated oven for about 5 minutes until fully cooked
11
Remove chicken to a platter and set aside
12
For baked plantains: Preheat oven to 400 degrees F
13
Peel 4 ripe plantains and cut in 1/2 lengthwise
14
Place in large foil lined baking dish; pour over 1 cup evaporated milk and sprinkle with 1/2 cup brown sugar
15
Sprinkle with 1/4 teaspoon nutmeg and dot with 4 tablespoons unsalted butter
16
Cover with foil and place in preheated oven
17
Bake about 30 minutes; remove and keep tented
18
For the mango cilantro cream sauce: Place the skillet used to cook chicken and remaining oil over medium-high heat
19
Add the shallots, jalapeno, salt and pepper
20
Saute 5 minutes, then add the mashed and chopped garlic and cook 1 minute
21
Remove from heat and stir in juice and zest of 1 lime
22
Place 1/2 of the peeled and pitted mango in the food processor (save other 1/2 for garnish)
23
Add 1 cup sour cream and 3/4 cup chopped cilantro, pulse to blend
24
For plating: On large platter, arrange 4 groups of 2 plantains parallel around edges
25
Place 3 chicken pieces in center of each plantain group with bowl of Mango Cilantro Cream Sauce in center
26
Place scallions, white side down, in sauce
27
Divide plantain groups with mango wedges; garnish with cilantro and chopped green scallion tops