CHICKEN SCALLOPINE

1 OZ OIL

3 CHICKEN MEDALLIONS

¼ CUP DICED BACON

1/8 CUP DICED TOMATOES

1 CUP MUSHROOMS

½ TSP SALT AND WHITE PEPPER

1/3 CUP LEMONBUTTER

HEAT OIL IN SKILLET. ADD BACON AND MUSHROOMS. SAUTE UNTIL MUSHROOMS ARE TENDER. ADD CHICKEN, TOMATOES, AND SAUTE SPICE. CONTINUE TO COOK UNTIL CHICKEN IS HEATED THROUGH. REMOVE CHICKEN FROM PAN AND SET ON PLATE. ADD LEMON BUTER AND CONTINUE TO COOK UNTIL SLIGHTLY THICKENED.

LEMON BUTTER

¼ CUP LEMON JUICE

¼ CUP WHITE WINE

¼ CUP SHALLOTS, DICED

½ CUP CREAM

¼ CUP CELERY, DICED

2 TBS GARLIC, MINCED

SALT AND PEPPER

½ # BUTTER

IN MEDIUM SAUCEPAN, PLACE ALL INGREDIENTS, EXCEPT BUTTER. COOK OVER MEDUIM HEAT UNTIL REDUCED BY HALF. STRAIN. RETURN TO PAN AND ADD BUTTER AND COOK UNTIL MELTED. CHILL UNTIL FIRM.

 

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