Chicken Roulades with Mushroom Sauce
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 Skinless, boneless chicken breast
  • Salt & Pepper
  • 4 Thin Slices Proscuito
  • 4 Thin Slices Low fat swiss cheese (or your favorite cheese)
  • ½ cup basil, chiffonade
  • 2 Tbsp Olive Oil
  • 4 Cups Mixed mushrooms (whatever you like)
  • 1 Cup White Wine
  • 2 Tbsp Shallots, chopped fine
  • 3 Scallions, chopped fine
  • 2 Cups Chicken Broth
Instructions
  1. Half the chicken horizontally (don't cut all the way) and open like a book. Pound chicken until thin. Season with Salt & Pepper on both sides.
  2. Place the chicken on a work surface and add a slice of proscuitto, a slice of the cheese and a sprinkle of basil. Wrap chicken like a book and close with kitchen twine (can be made 1 day ahead).
  3. Preheat oven to 450.
  4. Heat the oil in a non-stick pan and add the chicken roulades to the pan. Cook on high for 4 minutes until it gets a golden color, then flip and cook for 3 more minutes. Place chicken on a cookie sheet and finish in the oven unti cooked through, about 8 minutes.
  5. Meanwhile, scrape any cheese from skillet and add the shallots, scallions and mushrooms to the pan. Salt and Pepper. Cook on medium heat for 5 minutes until mushrooms are starting to soften. Add the wine and simmer for 2 minutes. Add the broth and simmer until the sauce has reduced, about 8-10 minutes. Add the remaining basil to the sauce.
  6. Cut the twine from the roulades and cut the chicken into 3 slices. Serve with the mushroom sauce over. I like to serve it with sauteed Broccolini.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/01/02/chicken-roulades-mushroom-sauce/