Ingredients
- 5 chicken breast (halves)
- 1 tomato
- 1/2 thyme
- 1/4 filling onto chicken
- 550 gr sheets of plastic wrap
- 200 gr total
- 130 gr mushrooms (sliced fresh)
- 60 ml skim milk
- 20 ml lemon juice
- 8 gr carrot (shredded)
- 5 gr green onion (sliced)
- 4 gr celery (finely chopped)
- 3 gr cornstarch
- 2 ml instant chicken bouillon
- 1 gr thyme (dried)
- 1 gr pepper
- 1 gr salt
thyme, bouillon granules, and half 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 cm 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.
