Chicken roulade with mushroom sauce


 · Chicken roulade with mushroom sauce

 

Ingredients

4 Skinless, boneless chicken breast

Salt & Pepper

4 Thin Slices of cheese

½ cup basil, chiffonade

2 Tbsp Olive Oil

4 Cups Mixed mushrooms

1 Cup White Wine

2 Tbsp Shallots, chopped fine

3 Scallions, chopped fine

2 Cups Chicken Broth

 

Method:

 

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.

Place the chicken on a work surface and add a slice of the cheese and a sprinkle of basil. Wrap chicken like a book and close.

Preheat oven to 450.

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.

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.

Cut the twine from the roulades and cut the chicken into 3 slices. Serve with the mushroom sauce over.

 

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