Chicken Medaillons~ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Sliced fresh Mushrooms,
Chopped,
2 tbsp: Shredded Carrot,
Chicken Breast halves *,
2 tbsp: Sliced Green Onion,
1/2 tsp: Instant Chicken Bouillon,
2 tbsp: Finely chopped Celery,
Granules,
2 1/2 tsp: Lemon Juice,
1/2 cup: Water,
1/4 tsp: Dried Thyme, crushed
1 tbsp: Cornstarch,
Tomato, peeled, seeded --
1/4 cup: Skim Milk,
Directions:
* 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.
Recipe By : Better Homes and Gardens, "Diet Recipe Card Library"
From: Marjorie Scofield Date: 05-02-95 (160) Fido:
Recipes
Source from luhu.jp
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.
Recipe By : Better Homes and Gardens, "Diet Recipe Card Library"
From: Marjorie Scofield Date: 05-02-95 (160) Fido:
Recipes
Source from luhu.jp