Chicken Medallions

Recipe Ingredients

1 1/2 cups	355ml	Sliced fresh mushrooms
2 tablespoons	30ml	Shredded carrot
2 tablespoons	30ml	Sliced green onion
2 tablespoons	30ml	Finely chopped celery
2 1/2 teaspoons	12ml	Lemon juice
1/4 teaspoon	1.3ml	Dried thyme - crushed
		Tomato - peeled, seeded, chop
		Chicken breast halves *
1/2 teaspoon	2.5ml	Instant chicken bouillon
1 tablespoon	15ml	Cornstarch
1/4 cup	59ml	Skim milk

Recipe Instructions

* 4 med (12 oz total) boned skinless chicken breast halves For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme, and 1/8 t pepper. Stir in tomato.

Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8" thick. Repeat with all chicken breasts. Sprinkle chicken with 1/8 t salt and dash pepper. Spoon 1/4 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 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water. Cover and simmer about 15 minutes or till chicken is no longer pink. Remove chicken.

Combine cornstarch and milk. Add to skillet. Cook and stir till bubbly; cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2" slices; arrange on top of sauce.

Source:
Cooking Light, June 1995, page 110

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