John Myers
Chicken Roulade in Puff Pastry
The perfect chicken roulade in puff pastry recipe with a picture and simple step-by-step instructions.
- 170 g Mushrooms
- 4 piece Chicken breasts
- 1 packet Puff pastry
- 1 piece Garlic cloves
- 0,5 bunch Fresh parsley
- Olive oil
- 1 piece Egg
- 2 tablespoon Coarse mustard
- 200 Milliliters White wine
- 150 Milliliters Whipped cream
- Salt pepper
- At the beginning preheat the oven to 200 degrees. Now the mushrooms have to be cleaned and then cut into small pieces, then fry them in a pan with the olive oil & garlic for about 10 minutes. Add salt and pepper and then mix in the parsley. Did you know that you should always season mushrooms at the end? You lose a lot of water through the salt!
- Spread the mushroom mixture on the chicken breasts and roll up. Cut the puff pastry into long strips and wrap the roulades with it. Now brush the packets with egg and place in the oven for 35 minutes. Now there is time for the sauce – add the mustard to the pan (where the mushrooms were fried) and the white wine, simmer for about 10 minutes. Then add whipped cream. After the desired consistency has been achieved, season to taste and remove from the heat.
- Take the roulades out of the oven, cut them apart and serve with the sauce. Enjoy your meal;) Your Sophie
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