Chicken Medallions

Slice the chicken breasts horizontally to create thin medallions, approximately ½ inch thick, then season lightly with salt and pepper.

Combine the cornstarch with skim milk in a small bowl, whisking until smooth, and set aside.

Heat a large skillet over medium-high heat and add the chicken medallions in a single layer, cooking for 3-4 minutes per side until golden brown and cooked through.

Transfer the cooked chicken medallions to a plate and cover loosely with foil to keep warm.

In the same skillet, add the sliced mushrooms, shredded carrot, finely chopped celery, and sliced green onion, cooking for 2-3 minutes until the vegetables begin to soften.

Stir in the chopped tomato, lemon juice, crushed thyme, and instant chicken bouillon, mixing well to combine.

Pour the cornstarch and milk mixture into the skillet, stirring constantly to prevent lumps, and cook for 1-2 minutes until the sauce thickens.

Return the chicken medallions to the skillet, gently folding them into the sauce and cooking for an additional 1 minute to heat through.

Divide the chicken medallions among four plates and spoon the vegetable sauce evenly over each portion before serving.