Chicken Medaillons

Title: Chicken Medaillons
Categories: Chicken, Low-cal
Yield: 4 servings

1 1/2 c Sliced Fresh Mushrooms Tomato, Peel, Seed, Chop
2 tb Shredded Carrot
4 x Chicken Breast Halves boned skinless
2 tb Sliced Green Onion
1/2 ts Instant Chicken Bouillon
2 tb Finely Chopped Celery
1 tb Cornstarch
2 1/2 ts Lemon Juice
1/4 c Skim Milk
1/4 ts Dried Thyme, Crushed

For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme, and 1/8 t pepper. Stir in tomato. Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8" thick. Repeat with all chicken breasts. Sprinkle chicken with 1/8 t salt and dash pepper. Spoon 1/4 of the filling onto each chicken piece. Fold in the sides roll up. Secure with wooden toothpicks. Spray a med skillet with nonstick coating. Brown chicken over medium heat 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water. Cover and simmer about 15 minutes or till chicken is no longer pink. Remove chicken. Combine cornstarch and milk. Add to skillet. Cook and stir till bubbly cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2" slices arrange on top of sauce.