These elegant Chicken Medaillons are a delightful twist on classic chicken breast, offering a tender bite wrapped in a savory vegetable filling. The chicken is pounded thin, stuffed with a mixture of mushrooms, carrots, onions, and celery, then rolled and secured. Pan-seared until golden, the medallions are simmered in a light broth infused with fresh lemon juice and dried thyme, creating a fragrant, herbaceous aroma. The dish is finished with a velvety, slightly thickened sauce made from skim milk and cornstarch, which coats the sliced chicken beautifully. Perfect for a sophisticated weeknight dinner or a light lunch, this recipe balances protein with bright, zesty flavors without feeling heavy. It’s an impressive yet approachable meal that feels restaurant-quality but comes together with simple pantry staples.
Chicken Medaillons
Description
These elegant Chicken Medaillons are a delightful twist on classic chicken breast, offering a tender bite wrapped in a savory vegetable filling. The chicken is pounded thin, stuffed with a mixture of mushrooms, carrots, onions, and celery, then rolled and secured. Pan-seared until golden, the medallions are simmered in a light broth infused with fresh lemon juice and dried thyme, creating a fragrant, herbaceous aroma. The dish is finished with a velvety, slightly thickened sauce made from skim milk and cornstarch, which coats the sliced chicken beautifully. Perfect for a sophisticated weeknight dinner or a light lunch, this recipe balances protein with bright, zesty flavors without feeling heavy. It&# 226;ÂÂs an impressive yet approachable meal that feels restaurant-quality but comes together with simple pantry staples.Ingredients
Directions
-
In a medium saucepan, bring a small amount of water to a boil. Add sliced mushrooms, shredded carrot, sliced green onion, and finely chopped celery. Cover and cook for about 5 minutes until tender. Drain well.
-
In a bowl, combine the drained vegetables with 1 1/2 teaspoons of lemon juice, half of the dried thyme, 1/8 teaspoon pepper, and the chopped tomato. Mix well to create the filling.
-
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 three chicken breasts.
-
Sprinkle each pounded chicken breast with 1/8 teaspoon salt and a dash of pepper. Spoon one-quarter of the vegetable filling onto each piece of chicken.
-
Fold in the sides of the chicken and roll up tightly. Secure each roll with a wooden toothpick.
-
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.
-
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.
-
Remove the chicken medallions from the skillet and set aside. In a small bowl, combine cornstarch and skim milk until smooth.
-
Stir the cornstarch mixture into the liquid in the skillet. Cook and stir until the sauce becomes bubbly and thickens, about 2 minutes.
-
Remove toothpicks from the chicken. Slice each medallion into 1/2-inch rounds. Arrange the slices on a serving platter and spoon the sauce over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 101.1kcal
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 1.1g6%
- Cholesterol 25.2mg9%
- Sodium 30.7mg2%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 1.0g4%
- Sugars 2.9g
- Protein 12.5g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
