Chicken Medallions
Yield
4 servingsPrep
25 minCook
26 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
mushrooms
sliced |
|
| 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 | x |
chicken breasts
halves |
*
|
| ½ | teaspoon |
chicken broth
|
|
| 1 | tablespoon |
cornstarch
|
|
| ¼ | cup |
milk, skim
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
mushrooms
sliced |
|
| 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 | x |
chicken breasts
halves |
*
|
| 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 ⅛ inch 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.
