Chicken Medaillons

Name: Chicken Medaillons
Yield: 4
Cuisine: Fusion
Ingredients: mushrooms; carrots; scallions, spring or green onions; celery; lemon juice; thyme; tomatoes; chicken breast halves, boneless, skinless; chicken broth; cornstarch; milk, skim

Yield

4 servings

Prep

15 min

Cook

35 min

Ready

50 min

Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1 ½	cups	mushrooms sliced, fresh
2	tablespoons	carrots shredded
2	tablespoons	scallions, spring or green onions sliced
2	tablespoons	celery finely chopped
2 ½	teaspoons	lemon juice
¼	teaspoon	thyme crushed	*
1	each	tomatoes peeled, seeded, chopped
4	each	chicken breast halves, boneless, skinless
½	teaspoon	chicken broth
1	tablespoon	cornstarch
¼	cup	milk, skim

Ingredients

Amount	Measure	Ingredient	Features
355	ml	mushrooms sliced, fresh
3E+1	ml	carrots shredded
3E+1	ml	scallions, spring or green onions sliced
3E+1	ml	celery finely chopped
13	ml	lemon juice
1.3	ml	thyme crushed	*
1	each	tomatoes peeled, seeded, chopped
4	each	chicken breast halves, boneless, skinless
2.5	ml	chicken broth
15	ml	cornstarch
59	ml	milk, skim

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 1/8" 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.