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.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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