Chicken Medallions with Eggplant and Tomato
This is a quick dish that's even better with fresh, seasonal vegetablesPrint Pin Rate
- 1 skillet
- 2-4 tablespoons olive oil
- 1½ pounds chicken breast, boneless, skinless
- 1 red pepper (seeded and sliced)
- 1 onion (peeled and sliced)
- 2 garlic gloves (peeled and minced)
- 1 eggplant (cubed)
- 2-3 medium tomatoes (stem removed and chopped)
- ⅓ cup white wine
- 1 tablespoon fresh or dried herbs (thyme, oregano, basil)
- Starting with the thicker end of the chicken breast, cut ¼”-thick slices, which will look like medallions. Do this for all of the chicken
- Heat a large skillet over a medium-high heat. When it’s heated, add the 1-2 tablespoons of olive oil, and place the chicken into the skillet. You may have to do this in two batches. Sprinkle with salt and pepper, and brown on both sides. This will take 3-4 minutes per batch. Remove from the pan and set aside
- Add another tablespoon of oil to the pan, and add the red pepper and onion. Cook for five minutes, or until the vegetables start to often a bit. Stir the garlic. When it’s fragrant, add the eggplant, and stir occasionally, it starts to soften a bit.
- Add the tomato and wine, and bring to a simmer. Add any herbs, except basil, and simmer for 5 more minutes. Add the basil, if using, and simmer for 5 more minutes.
- Add the chicken back into the pan. It will warm through in 2-3 minutes.
- Adjust the seasoning with salt and pepper, and serve
- Serve with pasta, zoodles (spiralized zucchini), or rice