Ingredients
- 5 chicken breast (halves)
- 1/2 thyme
- 1/4 filling onto chicken
- 2 pound sheets of plastic wrap
- 12 oz total
- 1 1/2 c mushrooms (sliced fresh)
- 1/4 c skim milk
- 2 tb carrot (shredded)
- 2 tb green onion (sliced)
- 2 1/2 ts lemon juice
- 2 tb celery (finely chopped)
- 1 tb cornstarch
- 1 1/2 t lemon juice
- 1/2 ts instant chicken bouillon
- 1/4 ts thyme (dried)
- 1/8 t pepper
- 1/8 dash salt
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.
