Elegantchickenrouladeswithmushroomsauce Recipes

ELEGANT CHICKEN ROULADES WITH MUSHROOM SAUCE

Elegant Chicken Roulades With Mushroom Sauce image

This recipe took the $5,000 prize in the "Bringing it Home recipe" Contest in the Something Extra grocery circular.

Provided by cookiedog

Categories Chicken Breast

Time 1h

Yield 4 generous servings, 4 serving(s)

Number Of Ingredients 13

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

Steps:

Preheat oven to 400°F Butterfly each chicken breast with a sharp knife; press open like a book.
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.
Place equal amounts of prosciutto, cheese and mushrooms on each chicken breast; press down on cheese to compress.
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.
Place seam-side down on a baking sheet; bake for 30 minutes.
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.
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.
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.

Nutrition Facts : Calories 648.1, Fat 41.1, SaturatedFat 24.2, Cholesterol 181.6, Sodium 965.5, Carbohydrate 12.6, Fiber 0.8, Sugar 2.3, Protein 49.1

PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS

Pan-Roasted Chicken with Shiitake Mushrooms image

Give pan-roasted chicken extra appeal with toasted sesame dressing and light soy sauce. Pan-Roasted Chicken with Shiitake Mushrooms is a weeknight win you can pair with steamed white rice and veggies.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 Tbsp. flour, divided
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2-inch thickness
6 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
1 lb. shiitake mushrooms, quartered
4 cloves garlic, minced
1 cup fat-free reduced-sodium chicken broth
2 Tbsp. lite soy sauce

Steps:

Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.

Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

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