chicken medallions

How To Make chicken medallions

• 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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card