Chicken Medallions

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.