• Chicken Breasts (Boneless)

• Capers

• Garlic (minced or chopped)

• Green Onions (sliced)

• White Wine

• Lemon Juice

• Butter

• Sour Cream

• Roasted Pine Nuts

• Craisins (optional)

• White Rice

To create the Chicken "medallions" I cut the upper part of the chicken breasts to create the more round shapes required for this recipe.  

In a very large pan, I melt Butter over a medium flame.  Add in the Garlic and Chicken Medallions.  Sauté until Chicken is browned. 

Add in the Green Onions.

Once the Chicken is mostly cooked, add in the Sour Cream, White Wine, Lemon Juice, Capers, Craisins, and Roasted Pine Nuts.

Simmer for a bit, while making the Rice in a separate pot.

Serve on platter with a bed of White Rice .

[Note from Myrl]: It is  also permissible to simply use the entire chicken breast for this recipe.  I've also used Chicken Tenders, and added in some Chipoltle Pepper.