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Directions

1. Roast sausage in 350 degree oven until done. Remove and once cool, slice French sausage medallions and set aside. Slice the 1/2 stick of butter into 2 halves and melt. Add 3 tablespoons of flour and whip mixture until smooth. Set aside. Place chicken breasts in the remainder to the flour. Cover chicken breast on both sides with flour and set aside. Preheat large frying pan over medium heat, add oil, remainder of butter, sliced garlic petals, and onions. As garlic and onions brown, place chicken breast in frying pan, let simmer for 2 minutes. Turn chicken over and simmer for an additional 2 minutes. Remove pan from stovetop. Add sausage and white wine. Place frying pan back on stovetop and reduce wine for approximately 4 minutes. Add chicken stock, salt, pepper, and lemon juice. Add a tablespoon of melted butter and flour mixture to pan and lightly mix. Lower flame and cover for 20 minutes.