Chicken Medallions Recipe

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Chicken Medallions

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Ingredients

1.5 c
fresh mushrooms, sliced
2 Tbsp
shredded carrots
2 Tbsp
sliced green onions
2 Tbsp
finely chopped celery
2.5 tsp
lemon juice
1/4 tsp
dried thyme, crushed
1
tomato, peeled and chopped
4
chicken breasts, halved, boneless and skinless
1/2 tsp
instant chicken bouillon
1 Tbsp
cornstarch
1/4 c
skim milk

Directions Step-By-Step

1
For filling, in a medium saucepan cook mushrooms, carrots, onions and celery, in a small amount of boiling water about 5 minutes or until tender. (Keep pan covered.) Drain.
2
Stir in 1 1/2 teaspoon of the lemon juice, half of the thyme, and 1/8 teaspoon pepper.
3
Stir in tomato.
4
Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap.
5
Pound with a meat mallet until 1/8" thick.
6
Repeat with all chicken breasts.
7
Sprinkle chicken with 1/8 teaspoon salt and dash pepper.
8
Spoon 1/4 of the filling onto each chicken piece.
9
Fold in the sides; roll up.
10
Secure with wooden toothpicks.
11
Spray a medium skillet with nonstick coating.
12
Brown chicken over medium heat 3-4 minutes, turning occasionally.
13
Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water.
14
Cover and simmer about 15 minutes or until chicken is no longer pink.
15
Remove chicken.
16
Combine cornstarch and milk.
17
Add to skillet.
18
Cook and stir until bubbly; cook 2 minutes more.
19
Remove toothpicks.
20
Cut chicken into 1/2" slices; arrange on top of sauce.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy