Chicken Medaillons
Ingredients
- 1 1/2 cups mushrooms sliced, fresh ⓘ
- 2 tablespoons carrots shredded ⓘ
- 2 tablespoons scallions, spring or green onions sliced ⓘ
- 2 tablespoons celery finely chopped ⓘ
- 2 1/2 teaspoons lemon juice
- 1/4 teaspoon thyme crushed ⓘ
- 1 each tomatoes peeled, seeded, chopped ⓘ
- 4 each chicken breast halves, boneless, skinless ⓘ
- 1/2 teaspoon chicken broth ⓘ
- 1 tablespoon cornstarch ⓘ
- 1/4 cup milk, skim ⓘ
Instructions
- 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 1 1/2 teaspoon of the lemon juice, half of the thyme, and 18 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 18 teaspoon 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 to 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 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 1/2 inch slices; arrange on top of sauce.
Nutrition & Diet Analysis (per serving)
340
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).