Chicken Medallions with Herb Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium onion (s)
- 3 large beefsteak tomato (s)
- 750 g chicken breast
- 2 packs bacon
- Milled pepper, white
- salt
- some oil
- 200 ml cream
- 1 teaspoon herbs Provence
- 1 tablespoon, leveled cornstarch
- 100 g cheese, rated (mountain cheese)
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut them into rings. Cut tomatoes into thick slices. Cut the chicken breast into medallions and wrap with bacon. Possibly fix with toothpicks. Season with salt and pepper on both sides.
- Fry the medallions in a pan with a little oil for about 2 minutes on each side. Take out of the pan. Now fry the onion rings in the roasting fat and remove them from the pan. Now fry the tomato slices in the roasting fat for 2 minutes on each side. Layer the medallions, onion ring and tomatoes in a greased baking dish. Beat the cream, herbs and cornstarch until smooth. Season well with salt and pepper and pour over the meat. Spread grated mountain cheese over the top. Baked in an oven preheated to 175 ° C for about 25-30 minutes. Take out of the oven and garnish with fresh herbs if necessary.
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