Ingredients
1 1/2 cup sliced fresh mushrooms
2 tbsp shredded carrot
2 tbsp sliced green onion
2 tbsp finely chopped celery
2 1/2 tsp lemon juice
1/4 tsp dried thyme, crushed
1 tomato, peeled, seeded, chop
4 chicken breast halves *
1/2 tsp instant chicken bouillon
1 tbsp cornstarch
1/4 cup skim milk
Directions
* 4 med (12 oz total) boned skinless chicken breast halves 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.
******************************************************* *** Per
serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73
mg cholesterol, 192 mg sodium, 426 mg potassium.
Servings: 4 servings
Chicken Medaillons Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can track the history of `recipes` back into the distant past, certainly as far back as pharonic Egypt, and possibly even further than that. However, generally, these old recipes were just very simple pictorial instructions for meal preparation.
In fact, the oldest recipe found, according to food historians is a collection of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Later on, in Roman times around 25BC a man called Apicius assembled some documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. This early Roman chef recounts how the ancient chefs used a good variety of aromatic flavours, including a few that will be familiar to modern cooks like bay, rue and parsley. Later on, there are two interesting books which were published in the 14th Century - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are not about the spicy food that appears on menues today, but rather accounts of the types of food on the tables of the rich and powerful of that period. Later on in the 1400s, the Crusaders brought back many foods and spices from the Middle-East, such as coriander, basil and rosemary. These new foods and spices created a torrent in books on cooking, some of which still exist in private cookery archives. For the next few years, the powerful families of Europe competed with each other to serve the most extravagent banquests, and as a result cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, cook books are in high demand, as a result of higher levels of literacy, people having more leisure time and being a little richer. The TV revolution gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Chicken Medaillons recipe.
