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Chicken Medallions

Chicken Medallions recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 27.9
Dietary: Gluten-free, Low-cal
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
  • 2 tablespoons Shredded Carrot
  • 2 tablespoons Finely chopped Celery
  • 2 1/2 teaspoons Lemon Juice
  • 1/4 teaspoons Dried Thyme, crushed
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Fold in the sides of the chicken and roll up tightly. Secure each roll with wooden toothpicks.
  6. 6
    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.
  7. 7
    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.
  8. 8
    Remove the chicken rolls from the skillet and set aside on a warm plate.
  9. 9
    In a small bowl, combine cornstarch and skim milk until smooth. Add this mixture to the skillet with the remaining sauce.
  10. 10
    Cook and stir the sauce until it becomes bubbly and thickened, then cook for 2 more minutes.
  11. 11
    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.

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Read it online: https://www.chefs-mate.com/recipe/chicken-medallions-2/