Chicken medallions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sliced fresh Mushrooms |
| 2 | tablespoons | Shredded Carrot |
| 2 | tablespoons | Sliced Green Onion |
| 2 | tablespoons | Finely chopped Celery |
| 2½ | teaspoon | Lemon Juice |
| ¼ | teaspoon | Dried Thyme, crushed |
| Tomato, peeled, seeded, chop | ||
| 4 | xes | Chicken Breast halves * |
| ½ | teaspoon | Instant Chicken Bouillon |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Skim Milk |
Directions
* 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 1½ t of the lemon juice, half of the thyme, and ⅛ 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 ⅛" thick. Repeat with all chicken breasts. Sprinkle chicken with ⅛ t 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 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and ½ 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 ½" slices; arrange on top of sauce.
*********************************************************** Per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol, 192 mg sodium, 426 mg potassium.