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Chicken Medallions in Lemon Mint Sauce

4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 small onion, chopped
1/4 cup frozen lemonade concentrate dissolved in
1/4 cup water
10 sprigs mint, divided
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 tablespoons French onion soup mix
1/4 cup white wine
1 lemon, thinly sliced

1. On chicken breasts, sprinkle salt and pepper.
2. In large frypan, place butter over high heat. Add chicken and cook 2 minutes on each side; remove chicken and keep warm.
3. 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.
4. 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

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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