Chicken Medallions

Ingredients

 * 1½ cups sliced fresh mushrooms
 * 2 tbsp shredded carrot
 * 2 tbsp sliced green onion
 * 2 tbsp finely chopped celery
 * 2½ tsp lemon juice
 * ¼ tsp dried thyme, crushed
 * tomato, peeled, seeded, chopped
 * 4 medium (12 oz total) boned skinless chicken breast halves
 * ½ tsp instant chicken bouillon
 * 1 tbsp cornstarch
 * ¼ cup skim milk

Filling

 * 1) In a medium saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered).
 * 2) Drain.
 * 3) Stir in 1½ tsp of the lemon juice, half of the thyme, and ⅛ tsp pepper.
 * 4) Stir in tomato.

Chicken

 * 1) Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap.
 * 2) Pound with a meat mallet till ⅛" thick.
 * 3) Repeat with all chicken breasts.
 * 4) Sprinkle chicken with ⅛ tsp salt and dash pepper.
 * 5) Spoon ¼ of the filling onto each chicken piece.
 * 6) Fold in the sides; roll up.
 * 7) Secure with wooden toothpicks.
 * 8) Spray a med skillet with nonstick coating.
 * 9) Brown chicken over medium heat 3 – 4 minutes, turning occasionally.
 * 10) Add remaining lemon juice and remaining thyme, bouillon granules, and ½ cup water.
 * 11) Cover and simmer about 15 minutes or till chicken is no longer pink.
 * 12) Remove chicken.
 * 13) Combine cornstarch and milk.
 * 14) Add to skillet.
 * 15) Cook and stir till bubbly; cook 2 minutes more.
 * 16) Remove toothpicks.
 * 17) Cut chicken into ½" slices; arrange on top of sauce.

== Nutritional information Per serving: 174 calories | 28 g protein | 6 g carbohydrates | 3 g fat | 73 mg cholesterol | 192 mg sodium | 426 mg potassium