Chicken Medallions

Ingredients

 * 1 1/2 cup sliced fresh mushrooms
 * 2 tbsp shredded carrot
 * 2 tbsp sliced green onion
 * 2 tbsp finely chopped celery
 * 2 1/2 tsp lemon juice
 * 1/4 tsp dried thyme, crushed
 * tomato, peel, seed, chop
 * 4 x chicken breast halves *
 * 1/2 tsp instant chicken bouillon
 * 1 tbsp cornstarch
 * 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 ½ 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 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 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and ½ 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 ½" slices; arrange on top of sauce