Chicken Medaillons

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.