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  Recipe Home » Poultry » CHICKEN MEDALLIONS
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  CHICKEN MEDALLIONS
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 166
Ingredients:
1-1/2 C. sliced fresh mushrooms
2 Tbls. shredded carrot
2 Tbls. sliced green onion
2 Tbls. finely chopped celery
2-1/2 tsp. lemon juice
1/4 tsp. dried thyme, crushed
1 tomato, peeled, seeded, chopped
4 medium (12 oz. total) boned skinless chicken breast halves
1/2 tsp. instant chicken bouillon
1 Tbls. cornstarch
1/4 C. skimmed milk
Instructions:
For filling, in a medium saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water for about 5 minutes or until tender (keep pan covered.) Drain. Stir in 1-1/2 tsp. of the lemon juice, half of the thyme, and 1/8 tsp. pepper. Stir in tomato. Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet until about 1/8-inch thick. Repeat with all chicken breasts. Sprinkle chicken with 1/8 tsp. 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 medium 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 C. water. Cover and simmer for 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 for 2 minutes more. Remove toothpicks. Cut chicken into 1/2-inch slices; arrange on top of sauce.
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