Chicken Medaillons are small, thin slices of chicken breast that are usually pan-fried or grilled. They can be served as an appetizer, main course, or even a side dish.
4 med (12 oz total) boned skinless chicken breast halvesFor 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 pancovered.
) Drain.
Stir in 1 1/2 t of the lemon juice, half of the thyme, and1/8 t pepper.
Stir in tomato.
Place 1 chicken breast half, boned side up, between 2 sheets of plasticwrap.
Pound with a meat mallet till 1/8 thick.
Repeat with all chickenbreasts.
Sprinkle chicken with 1/8 t salt and dash pepper.
Spoon 1/4 of thefilling onto each chicken piece.
Fold in the sides; roll up.
Secure withwooden toothpicks.
Spray a med skillet with nonstick coating.
Brown chicken over medium heat3-4 minutes, turning occasionally.
Add remaining lemon juice and remainingthyme, bouillon granules, and 1/2 cup water.
Cover and simmer about 15minutes or till chicken is no longer pink.
Remove chicken.
Combine cornstarch and milk.
Add to skillet.
Cook and stir till bubbly;cook 2 minutes more.
Remove toothpicks.
Cut chicken into 1/2 slices;arrange on top of sauce.
Per serving:174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol,192 mg sodium, 426 mg potassium.
Ingredients
Directions
4 med (12 oz total) boned skinless chicken breast halvesFor 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 pancovered.
) Drain.
Stir in 1 1/2 t of the lemon juice, half of the thyme, and1/8 t pepper.
Stir in tomato.
Place 1 chicken breast half, boned side up, between 2 sheets of plasticwrap.
Pound with a meat mallet till 1/8 thick.
Repeat with all chickenbreasts.
Sprinkle chicken with 1/8 t salt and dash pepper.
Spoon 1/4 of thefilling onto each chicken piece.
Fold in the sides; roll up.
Secure withwooden toothpicks.
Spray a med skillet with nonstick coating.
Brown chicken over medium heat3-4 minutes, turning occasionally.
Add remaining lemon juice and remainingthyme, bouillon granules, and 1/2 cup water.
Cover and simmer about 15minutes or till chicken is no longer pink.
Remove chicken.
Combine cornstarch and milk.
Add to skillet.
Cook and stir till bubbly;cook 2 minutes more.
Remove toothpicks.
Cut chicken into 1/2 slices;arrange on top of sauce.
Per serving:174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol,192 mg sodium, 426 mg potassium.
