CHICKEN MEDALLIONS

Steps:

• For filling, in a medium saucepan cook mushrooms, carrots, onions and celery, in a small amount of boiling water about 5 minutes or until tender. (Keep pan covered.) Drain.
• Stir in 1 1/2 teaspoon of the lemon juice, half of the thyme, and 1/8 teaspoon pepper.
• Stir in tomato.
• Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap.
• Pound with a meat mallet until 1/8\" thick.
• Repeat with all chicken breasts.
• Sprinkle chicken with 1/8 teaspoon 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 medium 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 until chicken is no longer pink.
• Remove chicken.
• Combine cornstarch and milk.
• Add to skillet.
• Cook and stir until bubbly; cook 2 minutes more.
• Remove toothpicks.
• Cut chicken into 1/2\" slices; arrange on top of sauce.