Chicken Roulade with Mushrooms

Ingredients list for Chicken Roulade with Mushrooms

• 2 Boneless chicken breasts
• 10-12 Button mushrooms
• to taste Salt
• to taste Black pepper powder
• 3½ teaspoons Butter
• 2 teaspoons Garlic chopped
• 1½ medium Onions finely chopped
• for garnishing Parsley 1 fresh sprig +
• 2-3 stalks Parsley
• 1 tablespoon Refined flour (maida)
• 2 tablespoons Chicken stock 1 cup +

Method

1. Preheat oven to 180°C.
2. Slit chicken breasts without cutting through and open them out.
3. Sprinkle salt and pepper powder on chicken breasts, pat, turn and repeat the process. Set aside.
4. Cut stalks of 10-11 button mushrooms and finely chop the caps. Reserve the stalks for making the sauce.
5. Heat 1½ teaspoons butter in a non-stick pan. Add 1 teaspoon garlic and sauté for 2 minutes.
6. Add 1 onion and sauté till it turns translucent. Add mushroom caps, mix and sauté till the moisture evaporates.
7. Finely chop 1 parsley sprig and add. Switch off heat and mix well. Spread the mixture on a plate and set aside to cool.
8. Heat remaining butter in the same pan. Add remaining garlic and onion and sauté well.
9. Roughly chop reserved mushroom stalks and remaining mushroom and add alongwith torn parsley stalks.
10. Add refined flour, mix and sauté well. Add 1 cup chicken stock, stir well and simmer till the sauce thickens.
11. Place generous amount of cooked mushroom mixture on each marinated chicken breast and roll tightly.
12. Add 2 tablespoons chicken stock to sauce, mix and cook for a few minutes.
13. Cover each stuffed chicken breast with aluminium foil, seal and place them on a baking tray. Place the tray in the preheated oven and bake for 15 minutes.
14. Unwrap the chicken roulades, cut each into half and place on a serving plate.
15. Strain the sauce by pressing the solid ingredients. Pour the strained sauce over the chicken, garnish with parsley and serve hot.