Grega says:
"Just made this one up and it was kickin!"
2 chicken breasts, Pounded thin (like in picatta), then cut into medallions.
Fresh herbs, finley chopped. Any blend will do but I use the mix below.
2 tablespoons fresh mint
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 tablespoon fresh grated ginger(optional)
1 shallot, finely chopped
4-5 ounces white wine (NOT cooking wine)
1 stick of butter
For the sauce:
Use a pan. Heat the wine, herbs, shallots and ginger until reduced to about 2-3 tablespoons. (5 minutes or so). Remove from heat and wisk in the butter, one piece at a time.(4 minutes). When done, strain the sauce into small container. Discard solids. Add sauce back to pan and keep on VERY low heat to keep it warm but not still cooking.
For the chicken:Takes about 10 minutes.
Lightly dust the chicken medallions in a spiced flour blend. Use white flour with any combo of spices you like. I use Tony's or some basic essence from Emeril.
Add some olive oil or any oil you have (not motor oil) to a non stick pan (or a skillet) and heat until hot but not quite smoking. Place chicken into pan and sautee until crispy on both sides. (turning once)
For the presentation:
Place a little sauce onto plate and set chicken medallions atop.
Serve with Uncle Bens wild rice blend with some craisins thrown in for a fruited wild rice side that is simply to die for.
Hope you like my first entry.