*  Exported from  MasterCook  *

                            Chicken Medallions

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-Cal                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   c            Fresh mushrooms -- sliced
   2       tb           Carrot -- shredded
   2       tb           Green onion -- sliced
   2       tb           Celery -- finely chopped
   2 1/2   ts           Lemon juice
     1/4   ts           Dried thyme -- crushed
   1                    Tomato --
                        - peeled, seeded, chopped
   4       md           Chicken breast halves
                        - (12 oz total);
                        - boned, skinned
     1/2   ts           Instant chicken bouillon
   1       tb           Corn starch
     1/4   c            Skim milk

  Filling:

  In a medium 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 ts lemon juice, half of the
  thyme, and 1/8 ts 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 1/8 ts salt and
  dash pepper. Spoon 1/4th 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 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 corn starch and milk. Add to skillet. Cook and stir until
  bubbly; cook 2 minutes more. Remove toothpicks. Cut chicken into
  1/2" slices; arrange on top of sauce.


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