Chicken Medaillons

• 1 1/2 cups mushrooms sliced, fresh
• 2 tablespoons carrots shredded
• 2 tablespoons scallions, spring or green onions sliced
• 2 tablespoons celery finely chopped
• 2 1/2 teaspoons lemon juice
• 1/4 teaspoon thyme crushed
• 1 each tomatoes peeled, seeded, chopped
• 4 each chicken breast halves, boneless, skinless
• 1/2 teaspoon chicken broth
• 1 tablespoon cornstarch
• 1/4 cup milk, skim

1. 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.)
2. Drain.
3. Stir in 1 1/2 teaspoon of the lemon juice, half of the thyme, and 18 teaspoon pepper.
4. Stir in tomato.
5. Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap.
6. Pound with a meat mallet until 1/8" thick.
7. Repeat with all chicken breasts.
8. Sprinkle chicken with 18 teaspoon salt and dash pepper.
9. Spoon 1/4 of the filling onto each chicken piece.
10. Fold in the sides; roll up.
11. Secure with wooden toothpicks.
12. Spray a med skillet with nonstick coating.
13. Brown chicken over medium heat 3 to 4 minutes, turning occasionally.
14. Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water.
15. Cover and simmer about 15 minutes or until chicken is no longer pink.
16. Remove chicken.
17. Combine cornstarch and milk.
18. Add to skillet.
19. Cook and stir until bubbly; cook 2 minutes more.
20. Remove toothpicks.
21. Cut chicken into 1/2 inch slices; arrange on top of sauce.

mushrooms, carrots, scallions, celery, lemon juice, thyme, tomatoes, chicken breast halves, chicken broth, cornstarch, milk

Taken from recipeland.com/recipe/v/chicken-medaillons-41511 (may not work)