Mix all purpose flour and 2 tablespoon of the seasoning together in a bowl. Place chicken in the flour mixture and mix to coat evenly. Place chicken 2 TBL of chicken stock then back into the seasoning mixture. Preheat a 10 to 12 inch non stick sauté pan and add oil. Place floured chicken medallions in the pan and evenly brown on each side. Remove the chicken from the pan and set aside. Place the onions and celery in the pan and quickly sauté until translucent. Add the mushrooms and sauté until they begin to brown. Add the tomato sauté for 1 minute. Add remaining flour mixture remaining in the bowl and remaining seven herb seasoning, and mix in thoroughly. Add Chardonnay and mix until thickening begins. Place chicken back into sauce, turn every minute. Simmer for 5 to 7 minutes until sauce reached desired thickness and chicken breasts are firm. Remove and serve over pasta or brown rice.
NOTE: Any of the five No Salt & No Sugar Magic Seasoning Blends™ will work well in this dish and each will produce a unique and vibrant flavor. Be sure to put a bottle on the table for use as a shake-on seasoning. Apply generously for extra flavor.
Copyright © 2011 by Paul Prudhomme