Chicken Medaillons

Yields:	4 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	35 minutes
	Ready In	50 minutes

Ingredients

1 1/2	cups	mushrooms	sliced, fresh
2	tablespoons	carrot	shredded
2	tablespoons	scallions, spring or green onions	sliced
2	tablespoons	celery	finely chopped
2 1/2	teaspoons	lemon juice
1/4	teaspoon	thyme	crushed
1	each	tomato	peeled, seeded, chopped
4	each	chicken breast halves, boneless and skinless
1/2	teaspoon	chicken bouillon
1	tablespoon	cornstarch
1/4	cup	milk, skim

Directions

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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Member Review

African Vegetable Stew

Absolutely loved this recipe-my cousin tried this and said he had it along with many other African foods in his African History class.

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