This is a great recipe which I'm sure is tasty on its own, but I tweaked it just a bit, and that, as Emeril would say, kicked it up a notch. First, I pounded the medallions to make them just a bit thinner, and dredged them in flour, salt, and pepper before sauteeing. This resulted in a subtle crust and additional texture and flavor. I also added an 8 oz pack of sliced mushrooms rather than just 1/4 cup. And, I added a bit of white wine to the sauce, and replaced the savory with thyme. YUM! The same recipe could easily be made with chicken. This is great served over rice.
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This is a great recipe which I'm sure is tasty on its own, but I tweaked it just a bit, and...