Chicken Medallions
Submitted by prggentile
Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.
YIELD
4 servingsPREP
25 minCOOK
26 minREADY
1 hrsFancy enough for company, light enough for a weeknight. These chicken medallions are all about the reveal.
Pound boneless breasts thin, fill them with a quick-cooked mix of mushrooms, shredded carrot, celery, scallions, and fresh tomato seasoned with lemon and thyme. Roll, secure, brown, and simmer. When you slice through each roll, you get those gorgeous spiral cross-sections that make everyone think you spent hours in the kitchen.
The pan sauce comes together in minutes with cornstarch and skim milk, keeping this firmly in low-calorie territory without sacrificing any flavor.
Kitchen Tips
- Pound between plastic wrap to prevent tearing. Work from the center outward for an even thickness.
- Cook the vegetable filling just until tender and drain it well. Excess water will make the rolls soggy and hard to sear.
- Use a sharp knife to slice the cooked rolls. A dull blade will crush that beautiful spiral you worked to create.
Ingredients
Directions
For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or until tender (keep pan covered). Drain. Stir in 1½ teaspoon of the lemon juice, half of the thyme, and ⅛ teaspoon pepper.
Stir in tomato.
Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap.
Pound with a meat mallet until ⅛ inch thick. Repeat with all chicken breasts.
Sprinkle chicken with ⅛ teaspoon salt and dash pepper.
Spoon ¼ 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 to 4 minutes, turning occasionally.
Add remaining lemon juice and remaining thyme, bouillon granules, and ½ cup water.
Cover and simmer about 15 minutes or until chicken is no longer pink.
Remove chicken.
Combine cornstarch and milk.
Add to skillet. Cook and stir until bubbly; cook 2 minutes more.
Remove toothpicks. Cut chicken into ½ inch slices; arrange on top of sauce.
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