Tender, hand-trimmed medallions of pork tenderloin soak up the aromas of the French Countryside thanks to Herbes de Provence (an herb blend originating from the south of France with thyme, marjoram, rosemary and other herbs), and then are sauteed in a light sauce of white wine and garlic. Simple ingredients that yield great flavor in true French tradition. A side of haricots verts (thin French green beans) included. Serve with a salad or roasted potatoes. Gluten-free. (stove)
Prep Time: 5 minutes
Cook Time: 12-15 minutes
Thaw in refrigerator. Start boiling water for pasta before cooking chicken.
Chicken: Lightly coat both sides of chicken in flour mix. Preheat 1-2 Tbsp of oil or butter in a non-stick skillet over med-high heat. Place chicken in skillet and cook until lightly browned and cooked through (165F) about 3-4 mins/side. Place chicken on a plate and cover with foil. Empty sauce bag into the same skillet (over med-high heat) and use heat-proof spatula to stir until sauce is boiling and reduces slightly. Swirl 1-2 Tbsp of butter into sauce (optional). Add capers if desired. Sauce will be thin. Spoon sauce over chicken and serve over angel hair pasta (add butter, salt, pepper as desired). Placing some fresh lemon wedges on the platter makes a nice presentation.
Angel Hair: add pasta to boiling water and cook 3-4 minutes to desired tenderness. For multigrain pasta, add 1-2 minutes. Bon Appetit!
Ingredients: Pork, white wine, lemon juice, butter, olive oil, herbs de provence, garlic, salt, pepper. Contains: dairy. Approximate nutrition per 1/3 of half size of 1/6 of full size entrée: Calories: 207, fat:9.2g, Sat fat 2.1g, Protein: 24g, Cholesterol:67 Sodium: 461 Carbs:2.4 French Green Beans add 20 calories, no fat, 2g fiber and 4g carbs.