Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chicken roulade with mushroom sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Season to taste with salt and pepper. Add the mushrooms, shallots, thyme, and garlic. Cook until the mushrooms are soft and shallots are translucent. In a saucepan, put the oil and garlic and stir the mixture a little, add the mushrooms and chopped parsley, in a bowl, put the pieces of cheese and a small cup of milk and mix well until as the cheese melts, add the mixture to the mushroom, and stir for two minutes to three minutes then remove from the heat.
Chicken roulade with mushroom sauce is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Chicken roulade with mushroom sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have chicken roulade with mushroom sauce using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chicken roulade with mushroom sauce:
- Make ready Chicken minced
- Prepare Boiled eggs
- Make ready Garlic
- Take Parsley
- Take Mushrooms
- Make ready Cheese
- Make ready Milk
- Make ready Salt
- Get Black pepper
- Make ready Red pepper ground
- Make ready Mustered
Place a slice of cheese on each chicken and a tablespoon of fried onion and mushrooms and form a roulade. Dip each roulade in flour, then egg and breadcrumbs. Fry each roulade in a pan with hot olive oil on each side until golden. In a saucepan over medium heat, heat the olive oil and melted your butter.
Steps to make Chicken roulade with mushroom sauce:
- In a bowl, put the ground chicken, add the chopped parsley and the spices. Personally, I prefer the chicken with the mustard, add an egg and mix the ingredients well and leave it aside for at least half an hour. I left it overnight in the fridge.
- We put transparent food paper on the work table, I divided the mixture in half, the first half I opened it on the transparent food paper and the second half I added a red spice just to get a nice shape and then we open the second mixture on transparent food paper, put the second mixture on the first and put the boiled eggs, it is possible to put cheese or vegetables as desired, Roll the chicken until we get a roulade
- Put the chicken roll in a pan on low heat until it is cooked, you can add a broth. - In a saucepan, put the oil and garlic and stir the mixture a little, add the mushrooms and chopped parsley, in a bowl, put the pieces of cheese and a small cup of milk and mix well until as the cheese melts, add the mixture to the mushroom, and stir for two minutes to three minutes then remove from the heat. - Cut the chicken into circles and put it in the mushroom sauce.
Fry each roulade in a pan with hot olive oil on each side until golden. In a saucepan over medium heat, heat the olive oil and melted your butter. Add the mushrooms and cook until they are soft and tender. Season on all sides with salt and pepper. Serve the sliced roulade with the mushroom sauce spooned over the top, and the Italian couscous on the side.
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