Chicken Medallions with Fresh Herbs and Lemon – Chicken as a Side Dish


Chicken Medallions with Fresh Herbs and Lemon – Chicken as a Side Dish



My grand kids, especially the boys, like chicken in small pieces, seasoned, which they can pile onto sandwiches, sprinkle on their pasta, or eat with rice. Here’s one I developed out of two Italian dishes I've enjoyed, in which seasoned chicken is sautéed and served nearly dry. The inspirations were both from Tuscany, pollo al limone (chicken with lemon) and pollo alle erbe (chicken sautéed with fresh herbs).


Because my grandsons, like many adolescents, do not like bits of green “stuff” in their food, I’ve kept the fresh herb sprigs intact during the marinating and roasting so they and fallen-off leaves can easily be removed for the benefit of young eaters.


The recipe is based on one pound of boneless, skinless chicken breast, but it can easily be increased depending on how many diners you have who eat chicken. Leftovers are useful.


For every pound of skinless, boneless chicken

5 sprigs of a mixture of various fresh herbs (rosemary, marjoram, oregano, sage, parsley, chives)

 (If only parsley available, add 1/4 teaspoon dry oregano)

1 small clove garlic put through a press or finely minced

1 tablespoon fresh lemon juice

1/2 teaspoon cornstarch

1/2 teaspoon salt

1 tablespoon olive oil

Fresh herb sprigs for garnish


Trim fat and any tough parts off the chicken. Cut into pieces 1 1/2 inches long by 1/2 inch by 1/2 inch.


In a bowl, combine the remainder of the ingredients, with sprigs of herbs intact. Mix well so that herbs start to macerate and soften. Stir in the chicken. Marinate for at least an hour, stirring frequently, so that the chicken gets exposed to a variety of herbs.


Set oven for 375 degrees. Spread chicken (and herbs) out on a large baking pan so there’s a little space between pieces.


Roast for 8 minutes. With a spatula, stir and turn the chicken pieces so they don’t stick together. Roast another 6 minutes, and stir again. The chicken should be cooked. Cut a larger piece in half to be sure the pink color is gone. If still pink in the middle, roast 3 more minutes. Let chicken cool. Pour off any juices. Discard the cooked herbs.


Place on a serving platter. Garnish with several sprigs of fresh herbs. Serve warm or at room temperature.

Follow Us @donderoskitchen