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Chicken medallions
Artist: _ Yield: 4
Categories: Chicken, Entrees, Low-calorie, Poultry Rating: 0
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Ingredients:
1 1/2 cupSliced fresh Mushrooms
2 tbspShredded Carrot
2 tbspSliced Green Onion
2 tbspFinely chopped Celery
2 1/2 tspLemon Juice
1/4 tspDried Thyme, crushed
Tomato, peeled, seeded, chop
4 xChicken Breast halves *
1/2 tspInstant Chicken Bouillon
1 tbspCornstarch
1/4 cupSkim Milk
Procedures:
1* 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).
2Drain.
3Stir in 1 ?t of the lemon juice, half of the thyme, and 1/8 t pepper.
4Stir in tomato.
5Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap.
6Pound with a meat mallet till 1/8" thick.
7Repeat with all chicken breasts.
8Sprinkle chicken with 1/8 t salt and dash pepper.
9Spoon ?of the filling onto each chicken piece.
10Fold in the sides; roll up.
11Secure with wooden toothpicks.
12Spray a med skillet with nonstick coating.
13Brown chicken over medium heat 3-4 minutes, turning occasionally.
14Add remaining lemon juice and remaining thyme, bouillon granules, and ?cup water.
15Cover and simmer about 15 minutes or till chicken is no longer pink.
16Remove chicken.
17Combine cornstarch and milk.
18Add to skillet.
19Cook and stir till bubbly; cook 2 minutes more.
20Remove toothpicks.
21Cut chicken into ? slices; arrange on top of sauce.
22*** per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol, 192 mg sodium, 426 mg potassium