Chicken medallions, with a Tomato Sage pan sauce: Serves two. 2 - - TopicsExpress



          

Chicken medallions, with a Tomato Sage pan sauce: Serves two. 2 - 6 to 8oz skinless chicken breasts. Slice and pound chicken into thin medallions, flour, sauté (in 1T oil - your choice). Remove from pan. Leave the fond (Crud) in the pan and lower heat Add 1half cup of sherry, 1half cup of chicken stock, 1 cup diced tomatoes, 1 clove garlic chopped and mashed with a little salt, 5 Sage leaves chopped and rubbed, and 1 tsp. lime juice. Reduce till tomatoes are broken down and sauce has thickened. at this point the sauce should coat the back of a spoon. Season w/ S & P to taste. Add 1T of butter ( Andrew Brawley) stir till sauce shimmers. Plate medallions and sauce over.
Posted on: Thu, 22 Jan 2015 01:25:53 +0000

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