Chicken Medallions in Cream Sauce

Contributed by pup

Ingredients

• 1 whole skinless, boneless CHICKEN BREAST, halved and cut across the grain into 1/4" thick slices
• FLOUR seasoned with SALT, PEPPER, DRIED OREGANO AND ROSEMARY
• OLIVE OIL
• 3 slices BACON
• 1/2 cup sliced MUSHROOMS
• 1 small yellow ONION, diced
• 2 cloves GARLIC, peeled and chopped
• 1/3 cup WHITE WINE or SHERRY (reduce or omit other salt if you use cooking wine or sherry as these have added salt)
• 1 cup cream or half and half
• 1/4 cup frozen PEAS

Directions

Dredge the chicken medallions in the seasoned flour. Brown in hot oil until cooked through. Set aside.

Cut the bacon into small pieces and fry. Remove bacon from skillet and drain. Pour off all but 1 tablespoon of the bacon drippings. Add the mushrooms, onion and garlic to the bacon drippings and saute until tender. Add a bit of olive oil or butter to the pan if necessary. Deglaze the pan with wine.

Add the chicken pieces, bacon and frozen peas. Stir in the cream or half and half and simmer on low heat, stirring often, until the sauce thickens. Season to taste with salt and pepper.

Serve with pasta or rice.

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This page last updated 10/19/2001

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