Chicken Medallions in Lemon Mint Sauce

  • Yield: 6 servings


4-- boneless, skinless chicken breast halves
1/2teaspoon salt
1/4teaspoon pepper
2tablespoons butter
1-- small onion, chopped
1/4cup frozen lemonade concentrate dissolved in
1/4cup water
10-- sprigs of mint, divided
1/4teaspoon nutmeg
1/4teaspoon allspice
2tablespoons French onion soup mix
1/4cup white wine
1-- lemon, thinly sliced


  1. On chicken breasts, sprinkle salt and pepper. In large frypan, place butter over high heat. Add chicken and cook 2 minutes on each side; remove chicken and keep warm. In same frypan, add onion, stirring, and cook over low heat about 2 minutes or until transparent. Add lemonade concentrate, half of the mint, nutmeg, allspice and onion soup mix dissolved in white wine; cook 8 minutes. Cut chicken into cubes and add to sauce in frypan; cook about 5 minutes more. Pour onto large serving plate, garnish with lemon slices and sprinkle with remaining mint. Serve with rice.