These Chicken Medallions are a classic comfort dish that feels elegant yet remains simple enough for weeknight dinners. Thinly pounded chicken breasts are stuffed with a hearty mixture of sautéed mushrooms, carrots, celery, and onions, creating a moist and flavorful interior. The rolls are secured and pan-fried until golden, then simmered in a light, tangy sauce made with lemon juice, thyme, and a touch of milk and cornstarch for a silky finish. The combination of earthy vegetables and bright citrus notes makes this dish satisfying without being heavy. It pairs beautifully with rice, mashed potatoes, or a simple green salad. This recipe is perfect for impressing guests or treating yourself to a homemade meal that tastes restaurant-quality.
Chicken Medallions
Description
These Chicken Medallions are a classic comfort dish that feels elegant yet remains simple enough for weeknight dinners. Thinly pounded chicken breasts are stuffed with a hearty mixture of saut&# 195;©ed mushrooms, carrots, celery, and onions, creating a moist and flavorful interior. The rolls are secured and pan-fried until golden, then simmered in a light, tangy sauce made with lemon juice, thyme, and a touch of milk and cornstarch for a silky finish. The combination of earthy vegetables and bright citrus notes makes this dish satisfying without being heavy. It pairs beautifully with rice, mashed potatoes, or a simple green salad. This recipe is perfect for impressing guests or treating yourself to a homemade meal that tastes restaurant-quality.Ingredients
Directions
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In a medium saucepan, cook sliced mushrooms, shredded carrot, chopped onion, and celery in a small amount of boiling water for about 5 minutes, or until tender. Keep the pan covered during cooking.
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Drain the vegetables well. Stir in 1 1/2 teaspoons of lemon juice, half of the dried thyme, 1/8 teaspoon pepper, and the chopped tomato. Set the filling aside.
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Place one chicken breast half, boned side up, between two sheets of plastic wrap. Pound with a meat mallet until it is 1/8 inch thick. Repeat with the remaining chicken breasts.
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Sprinkle the pounded chicken pieces with 1/8 teaspoon salt and a dash of pepper. Spoon one-quarter of the vegetable filling onto each chicken piece.
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Fold in the sides of the chicken and roll up tightly. Secure each roll with wooden toothpicks.
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Spray a medium skillet with nonstick coating and heat over medium heat. Brown the chicken rolls for 3-4 minutes, turning occasionally, until golden on all sides.
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Add the remaining lemon juice, remaining thyme, instant chicken bouillon granules, and 1/2 cup water to the skillet. Cover and simmer for about 15 minutes, or until the chicken is no longer pink in the center.
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Remove the chicken rolls from the skillet and set aside on a warm plate.
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In a small bowl, combine cornstarch and skim milk until smooth. Add this mixture to the skillet with the remaining sauce.
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Cook and stir the sauce until it becomes bubbly and thickened, then cook for 2 more minutes.
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Remove toothpicks from the chicken. Cut each roll into 1/2-inch slices and arrange them on top of the sauce in the skillet or on serving plates. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 27.9kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 12.8mg1%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 1.4g6%
- Sugars 2.6g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
