Elegant Chicken Roulades With Mushroom Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe took the $5,000 prize in the Bringing it Home recipe Contest in the Something Extra grocery circular. Ingredients:
4 boneless skinless chicken breasts |
poultry seasoning |
fresh ground pepper |
8 slices prosciutto |
2 cups shredded gruyere cheese |
1 1/2 cups diced cremini mushrooms |
6 tablespoons butter, divided |
1/4 cup flour |
3 cups chicken broth |
1 (3/4 ounce) package dried porcini mushrooms |
2 tablespoons dry sherry or 2 tablespoons cognac |
6 tablespoons sour cream |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 400°F Butterfly each chicken breast with a sharp knife; press open like a book.
2. Season both sides with poultry seasoning and pepper and pound 1/4-inch thick between 2 sheets of plastic wrap with a meat mallet. Remove plastic wrap.
3. Place equal amounts of prosciutto, cheese and mushrooms on each chicken breast; press down on cheese to compress.
4. Starting from the long side, roll up chicken tightly, then roll each in a piece of parchment paper. Twist edges of parchment to seal chicken inside.
5. Place seam-side down on a baking sheet; bake for 30 minutes.
6. While chicken is cooking, prepare sauce by melting 4 tablespoons butter in a medium saucepan. Stir in flour and cook over medium heat for about 2 minutes. Slowly whisk in chicken broth until smooth. Simmer mixture until reduced by half, stirring occasionally; remove from heat.
7. Grind porcini mushrooms in a blender or food processor until they form a fine powder. Set aside 1/4 cup; save remaining for another use. Whisk 1/4 cup mushrooms, sherry, sour cream and remaining 2 tablespoons butter into sauce; simmer over low heat for a few minutes more. Season to taste with salt and pepper.
8. Remove chicken from parchment and slice 1/2-inch thick. Arrange on 4 serving plates and drizzle with some of the sauce. Serve remaining sauce on the side.
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