Chicken Medallions Recipe

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Chicken Medallions

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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
tomato, peeled and chopped
chicken breasts, halved, boneless and skinless
1/2 tsp
instant chicken bouillon
1 Tbsp
1/4 c
skim milk


1For 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.

2Stir in 1 1/2 teaspoon of the lemon juice, half of the thyme, and 1/8 teaspoon pepper.

3Stir in tomato.

4Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap.

5Pound with a meat mallet until 1/8" thick.

6Repeat with all chicken breasts.

7Sprinkle chicken with 1/8 teaspoon salt and dash pepper.

8Spoon 1/4 of the filling onto each chicken piece.

9Fold in the sides; roll up.

10Secure with wooden toothpicks.

11Spray a medium skillet with nonstick coating.

12Brown chicken over medium heat 3-4 minutes, turning occasionally.

13Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water.

14Cover and simmer about 15 minutes or until chicken is no longer pink.

15Remove chicken.

16Combine cornstarch and milk.

17Add to skillet.

18Cook and stir until bubbly; cook 2 minutes more.

19Remove toothpicks.

20Cut chicken into 1/2" slices; arrange on top of sauce.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy