This refined dish combines tender, caramelised chicken medallions with a creamy camembert garlic sauce. The addition of dry white wine and nutmeg gives the sauce depth and a touch of elegance. Perfect for a special meal cooked entirely on the stovetop. Use a decent camembert but don’t go over the top. Some of the cheese will melt into the sauce, while the rest will provide a delightful cheesy bursts to the dish. Easy to make for that restaurant quality at home.
Cut chicken breast on a slight angle widthwise resulting in about two same weight pieces. Season chicken medallions with salt and pepper. Heat olive oil and butter in a large frying pan over medium heat. Add the chicken, sprinkle dried thyme, and cook for 4-5 minutes skin side down. Flip and repeat cooking 4-5 minutes on other side until golden brown and fully cooked. Remove and set aside to rest on a hot plate, loosely covered with foil.
In the same pan, reduce the heat to low and add garlic. Sauté for 30 seconds until it starts to brown. Deglaze the pan with dry white wine, scraping up any caramelised bits from the bottom. Simmer until the wine reduces by half. Add the Dijon mustard, mix in well.
Stir in the cream, camembert, and grated nutmeg. Cook gently, stirring, until the cheese melts and the sauce becomes, thicker, smooth and creamy. Season with salt and pepper to taste.
Return the chicken medallions and any resting juices to the pan, nestling them into the sauce. Simmer gently for 2-3 minutes to reheat the chicken and meld the flavours.
Serve on warm plates and top each medallion with smoked ham. Pour sauce on top of ham, garnish with fresh parsley and serve immediately with your preferred sides.
Optional Sides:
Creamy mashed potatoes
Steamed green beans or wilted spinach
Buttered tagliatelle or fettuccine
By Joel Mielle
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