These Chicken Medaillons are a sophisticated yet approachable main dish perfect for date nights or special family dinners. The lean chicken breasts are pounded thin, stuffed with a vibrant mixture of shredded carrots, celery, and fresh tomato, then rolled and secured. Pan-seared to golden perfection, they simmer gently in a light, zesty sauce infused with lemon juice and dried thyme. A touch of cornstarch and skim milk creates a silky, velvety coating that clings to the tender meat. The combination of bright citrus notes and earthy herbs balances the mild flavor of the chicken beautifully. It’s a low-calorie option that doesnâÂÂt sacrifice flavor, offering a restaurant-quality presentation with simple, wholesome ingredients. Serve with crusty bread to soak up the delicious sauce.
Chicken Medaillons
Description
These Chicken Medaillons are a sophisticated yet approachable main dish perfect for date nights or special family dinners. The lean chicken breasts are pounded thin, stuffed with a vibrant mixture of shredded carrots, celery, and fresh tomato, then rolled and secured. Pan-seared to golden perfection, they simmer gently in a light, zesty sauce infused with lemon juice and dried thyme. A touch of cornstarch and skim milk creates a silky, velvety coating that clings to the tender meat. The combination of bright citrus notes and earthy herbs balances the mild flavor of the chicken beautifully. It&# 226;ÂÂs a low-calorie option that doesnâÂÂt sacrifice flavor, offering a restaurant-quality presentation with simple, wholesome ingredients. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
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In a medium saucepan, combine mushrooms, shredded carrot, green onion, and celery. Add a small amount of boiling water, cover, and cook for about 5 minutes until vegetables are tender. Drain any excess liquid.
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Stir 1 1/2 teaspoons of lemon juice, half of the dried thyme, and a dash of pepper into the cooked vegetable mixture. Fold in the chopped tomato.
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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 about 1/8 inch thick. Repeat with the remaining chicken breasts.
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Sprinkle the pounded chicken with salt and a dash of pepper. Spoon about 1/4 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, 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 inside.
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Remove the chicken rolls from the skillet and set aside. In a small bowl, combine cornstarch and skim milk until smooth.
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Pour the cornstarch mixture into the skillet. Cook and stir constantly until the sauce becomes bubbly and thickens, about 2 minutes.
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Remove toothpicks from the chicken. Slice each roll into 1/2-inch thick medaillons. Arrange the slices on a serving platter and spoon the creamy sauce over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 105.6kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 1.1g6%
- Cholesterol 25.2mg9%
- Sodium 33.2mg2%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 1.1g5%
- 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.
