Chicken Medaillons
Submitted by ShandaBatchelor
Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minThese stuffed chicken medallions look like something from a cooking show, but the technique is simpler than you’d think.
Boneless chicken breasts get pounded thin, then filled with a tender mix of mushrooms, shredded carrot, celery, scallions, and fresh tomato brightened with lemon juice and thyme. Roll them up, secure with toothpicks, and brown them in a nonstick skillet before simmering in a light sauce.
Slice them crosswise to reveal that spiral of filling, and suddenly your Tuesday dinner looks restaurant-worthy. The whole thing is low-calorie too, since there’s no butter or cream weighing it down.
Pro Tips
- Pound the chicken between plastic wrap to an even ⅛ inch thickness. Uneven cutlets will tear when you try to roll them.
- Don’t overfill the rolls. A generous quarter of the filling per breast is plenty. Too much and they won’t stay closed.
- Brown the rolls seam-side down first so the toothpicks hold everything together while the seal forms.
- Let the cornstarch sauce bubble for a full 2 minutes after thickening. This cooks out the raw starch taste.
Ingredients
Directions
For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or until tender (keep pan covered.)
Drain. Stir in 1½ teaspoon of the lemon juice, half of the thyme, and ⅛ teaspoon pepper. Stir in tomato.
Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap.
Pound with a meat mallet until ⅛” thick. Repeat with all chicken breasts.
Sprinkle chicken with ⅛ teaspoon salt and dash pepper. Spoon ¼ of the filling onto each chicken piece.
Fold in the sides; roll up. Secure with wooden toothpicks.
Spray a med skillet with nonstick coating.
Brown chicken over medium heat 3 to 4 minutes, turning occasionally.
Add remaining lemon juice and remaining thyme, bouillon granules, and ½ cup water.
Cover and simmer about 15 minutes or until chicken is no longer pink. Remove chicken.
Combine cornstarch and milk. Add to skillet. Cook and stir until bubbly; cook 2 minutes more.
Remove toothpicks. Cut chicken into ½ inch slices; arrange on top of sauce.
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