Medallions of Chicken with Fresh Tomatoes & Shiitake Mushrooms
A quick and easy main course. This dish cooks-up quick, since the chicken is sliced thin. Substitute chicken with veal, if desired.
1½ pounds thin chicken cutlets
4 fresh tomatoes
2 pounds Shiitake mushrooms, washed and dried
3-ounces white wine
3 clove garlic
4-ounces gluten-free beef stock (Check label for allergens)
Salt & pepper, to taste
Bring a pot of water to a rolling boil. Place the tomatoes in the boiling water for about 30 seconds. Carefully remove from the water and remove peels. Cut tomatoes in half, remove seeds and dice. Set aside.
Slice mushrooms and stems. Set aside.
In a large skillet over medium-high heat, saute the chicken until golden brown. Next add the sliced mushrooms, diced tomatoes, wine and garlic. Reduce heat slightly and cook until heated through - about 3 minutes.
Last, add the beef stock and the salt & pepper to taste. Reduce the heat to a simmer and let sit for another 4 minutes. Serve immediately.
Serves 4.
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