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CHICKEN MEDAILLONS

Category:    Chicken, Low-cal
Yield: 4 servings
 
  1 1/2 c  Sliced Fresh Mushrooms                   Tomato, Peel, Seed, Chop
      2 tb Shredded Carrot                     4 x  Chicken Breast Halves  *
      2 tb Sliced Green Onion                1/2 ts Instant Chicken Bouillon
      2 tb Finely Chopped Celery               1 tb Cornstarch
  2 1/2 ts Lemon Juice                       1/4 c  Skim Milk
    1/4 ts Dried Thyme, Crushed           
 
  * 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.) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme, and
  1/8 t pepper. Stir in tomato.  Place 1 chicken breast half, boned side up,
  between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8" thick.
  Repeat with all chicken breasts. Sprinkle chicken with 1/8 t salt and dash
  pepper. Spoon 1/4 of the filling onto each chicken piece. Fold in the
  sides; roll up. Secure with wooden toothpicks.  Spray a med skillet with
  nonstick coating. Brown chicken over medium heat 3-4 minutes, turning
  occasionally. Add remaining lemon juice and remaining thyme, bouillon
  granules, and 1/2 cup water. Cover and simmer about 15 minutes 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.
 

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