Chicken roulade with mushroom veloute sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a skillet, melt butter over medium heat. Add mushrooms, garlic, and thyme. Cook until mushrooms are tender and any liquid has evaporated.
• STEP 3.Place the chicken breast between two sheets of plastic wrap and pound it to an even thickness. Season with salt and pepper.
• STEP 4.Spread the mushroom mixture evenly over the chicken breast. Roll up the chicken tightly and secure with toothpicks or kitchen twine.
• STEP 5.Heat oil in an oven-safe skillet over medium-high heat. Sear the chicken roulade on all sides until golden brown.
• STEP 6.Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through.
• STEP 7.Remove the chicken from the skillet and let it rest for a few minutes before slicing.
• STEP 8.Meanwhile, prepare the mushroom veloute sauce. In the same skillet, melt butter over medium heat. Add flour and cook for a minute, stirring constantly.
• STEP 9.Gradually whisk in chicken broth and bring to a simmer. Cook until the sauce thickens.
• STEP 10.Add the cooked mushrooms to the sauce and season with salt and pepper to taste.
• STEP 11.Slice the chicken roulade and serve with the mushroom veloute sauce. Garnish with fresh herbs, if desired.
• STEP 12.Enjoy your delicious chicken roulade with mushroom veloute sauce!

Cooking Tips

• Make sure to pound the chicken breast to an even thickness for even cooking.
• Toothpicks or kitchen twine can be used to secure the chicken roulade and prevent it from unraveling during cooking.
• For a creamier sauce, you can add a splash of heavy cream to the mushroom veloute sauce.
• Garnish the dish with fresh herbs like parsley or thyme for added flavor and presentation.

Storage and Serving

• Leftover chicken roulade can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.
• Serve the chicken roulade with mushroom veloute sauce as a main course with a side of roasted vegetables or mashed potatoes.
• Pair it with a glass of white wine or a light-bodied red wine for a complete dining experience.