1 tbsp. margarine
4 pork medallions, (about 5 1/2 oz. each)
2 green onions, chopped
1/2 cup dry white wine
1 cup chicken broth, skimmed
1 tbsp. Dijon mustard
2 tbsp. fresh sage, chopped OR 
2 tsp. dried sage
1 tbsp. cornstarch, diluted in a bit of water
2 tbsp. sour cream
4 slices white bread, toasted, cut into circles

Serves 4

Recipe from Heather

In a non stick pan, melt the margarine over med. high heat and cook the pork medallions for 12 min. or as desired, turning them regularly.

Remove the medallions and set them aside, keeping them warm.  Drain off any excess grease and sauté the onions for a few minutes in the same pan.

Deglaze with white wine and add the chicken broth.  Stir in the mustard and the sage and thicken with cornstarch.

When serving, incorporate the sour cream into the sauce.

Place a slice of bread on each plate, adding a pork medallion on top of each, and coat the whole with sauce.