RECIPE FOR CHICKEN MEDAILLONS
Title: Chicken Medaillons
Category: Low Cal-fat Chicken Entree
Serves: 4
Print Recipe
Ingredients:
1.50 cup, Sliced fresh Mushrooms
2.00 tbsp, Shredded Carrot
2.00 tbsp, Sliced Green Onion
2.00 tbsp, Finely chopped Celery
2.50 tsp, Lemon Juice
0.25 tsp, Dried Thyme, crushed
1.00 , Tomato, peeled, seeded, chop
4.00 , Chicken Breast halves *
0.50 tsp, Instant Chicken Bouillon
1.00 tbsp, Cornstarch
0.25 cup, Skim Milk
Instructions:
* 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.
******************************************************* *** Per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol, 192 mg sodium, 426 mg potassium.
Category: Low Cal-fat Chicken Entree
Serves: 4
Print Recipe
Ingredients:
1.50 cup, Sliced fresh Mushrooms
2.00 tbsp, Shredded Carrot
2.00 tbsp, Sliced Green Onion
2.00 tbsp, Finely chopped Celery
2.50 tsp, Lemon Juice
0.25 tsp, Dried Thyme, crushed
1.00 , Tomato, peeled, seeded, chop
4.00 , Chicken Breast halves *
0.50 tsp, Instant Chicken Bouillon
1.00 tbsp, Cornstarch
0.25 cup, Skim Milk
Instructions:
* 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.
******************************************************* *** Per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol, 192 mg sodium, 426 mg potassium.