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 Medallions Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can read the history of meal recipes back into history, at least as far back as pharonic Egypt, and maybe even further. Interesting though that is, these, old cookbooks were just basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a collection of tablets in the Sumerian language describing 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 people feel exhilarated. During Roman times around 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. He also recounts how the Roman chefs used a good variety of spices, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. As our culinary historical trip moves on a few more years we have some recipe books from the 1300s ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are not about the spicy food that is popular today, but rather accounts of the types of meals prepared for the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the Middle-East, including spices such as rosemary and coriander. The introduction of these new tastes caused an increase in manuscripts on cookery, many of which still exist in private libraries. By the arrival of the 20th century, cooking books are in great demand, due to increased literacy, increased leisure time and a general increase in wealth. Like it or not, the introduction of television brings us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Chicken Medallions recipe.
