Easiest Way to Make Ultimate Sig's Chicken and Mushroom Roulade
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The number of servings that may be served to make Sig's Chicken and Mushroom Roulade is 2 servings. So be certain that this portion is enough to serve for yourself and your beloved household.
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This is another recipe from Germany, or at least how it is cooked there. I like to share it as when I am on my own or feel like Home comfort it easily is prepared as a meal for one. I served this with new potatos and a simple sweet cherry tomato salad.
This can also be made with veal or lean pork.
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Ingredients and spices that should be Get to make Sig's Chicken and Mushroom Roulade:
- 2 large chicken breasts, skin removed
- 100 grams close cap mushrooms, finely chopped
- 1 small onion, finely chopped
- 10-15 :strands of fresh chives
- 1 large clove garlic, finely minced
- 4 slices thin smoked or unsmoked bacon
- Salt, pepper to season
- Dried or fresh coriander or parsley
- 3 tablespoon clarified butter
- 1 small cup of flour
- 125 creme fraiche or double cream
- Some medium white wine
- 1 vegetable stockcube
Steps to make to make Sig's Chicken and Mushroom Roulade
- Melt the butter in a roasting pot. Add the onions saute, then add the chopped mushrooms, garlic and the chives. Season with salt and pepper. Cook until everything has softened. Remove from heat. Remove the mushroom mixture set aside. Do not discard the juices.
- Take away the small bit of chicken from underneath breast, set aside. Pound the chicken breast until they are thin and large enough to make a small rolled up, sides tucked in little parcel. Season the meat with salt and pepper. Add the mushroom mixture then overlay with the bacon. Roll this up, making a roulade. Secure with toothpicks if you have too
- Sprinkle the flour over the meat parcels until covered. Reheat butter and juices then add stockcube.
- Brown parcel from both sides for about 15 minutes in total. Add little fillet to be cooked, cook all for 5 minutes.Remove meat, pour in the cream and 100 ml of white medium wine. Any mushroom mixture left over pour into the sauce. Add the meat and gently cook, turning once,cook for about 30 minutes in total. In the meantime prepare salad and boil potatoes. If the sauce is to thin, add a sachet of cream of chicken or wild mushroom soup and a little water.
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