In a skillet, heat oil on medium-high heat. Brown medallions about 3 minutes per side. Salt and pepper. Remove medallions to a casserole.
Top each medallion with a slice of Brie and cover casserole with aluminum foil. Set aside 5 minutes.
In the same skillet, over medium heat, pour chicken bouillon and cream and stir in diced Brie. Cook 2 minutes, stirring constantly.
In a small bowl, mix cornstarch and cold water then stir into skillet to thicken sauce. Cook another 2 minutes, stirring constantly.
Serve medallions topped with sauce.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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