Oh my, these were SO good. I increased the amount of capers, because I didn't think there was enough. Then placed a thin layer of the sauce in the middle of a small plate, put the medallions on top, and more sauce on top. The presentation looked like it came from a restaurant, and they tasted like it, too!
One thing, though. I cooked this twice, the first time exactly like the recipe said. It took FOREVER to get 1.5 inch thick medallions to cook through. The second time, I sliced them about 3/4-inch, and STILL had to cook them an extra 5 minutes or so.
If the cooking directions had been more accurate, I would have given five stars.
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Oh my, these were SO good. I increased the amount of capers, because I didn't think there was...