Chicken Medallions with Mustard Cream and Bacon

Cut each chicken breast in half horizontally to make two narrow cutlets. Cut them lengthwise into three strips.

Chop the parsley and oregano. Pluck the thyme leaves from the twigs, set aside 1/3 of the kitchen herbs for the sauce. Place the remaining culinary herbs in a suitable bowl, add mustard, mustard seeds and orange zest and mix well.

Spread mustard cream on one side of each chicken strip and roll up. Wrap with a slice of bacon and secure with toothpicks.

Preheat the oven to 80 °C and heat a plate.

Heat the clarified butter in a frying pan. Season the chicken medallions with salt and pepper and roast all around for a total of three minutes, likewise on the bacon side. Transfer to the preheated plate and cook in the 80 °C hot stove for about thirty minutes.

Melt the gravy with port or sherry and white wine and make it half. Then add the cream and the kitchen herbs and make the sauce repeatedly until it thickens slightly. Season with salt and freshly ground pepper.

Arrange three chicken medallions on warm plates and pour the sauce over them.

Serve with a mushroom or vegetable risotto.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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