Chicken Roulade In Cream Of Mushroom Sauce

November 8, 2021 Dexie Jane chicken recipes, chicken roulade, chicken roulade in cream of mushroom sauce, easy chicken recipes, easy chicken roulade, how-to make chicken roulade, stuffed chicken roulade, stuffed mushroom and spinach chicken

A roulade is a French term for roll-up. Don’t be intimidated by the French term because this Chicken Roulade In Cream Of Mushroom Sauce is not that complicated to make. The trick is to tenderize the boneless chicken breast using a meat tenderizer mallet. I linked up a couple in my Spicy Fried Chicken Sandwich In Brioche Buns recipe. It’s a must-have kitchen tool that you should really invest on.

The cream of mushroom sauce in this dish is from a can. Like I said, this is not complicated so I’m confident you’d be making a chicken roulade plenty of times after you make this one.

Chicken Roulade In Cream Of Mushroom Sauce

Print Recipe

Ingredients

3 boneless chicken breasts
1 sheet of saran wrap
3-4 button mushrooms sliced
1 bag fresh spinach
1/2 onion chopped
2-3 cloves garlic minced
2=3 tbsp olive oil
salt and black pepper to taste
1 cup shredded cheese
1 sm can of condensed cream of mushroom soup
2 cups water
a few clean toothpicks

Instructions

Heat up oil in a pan. Sauté garlic and onions, then add the mushrooms and spinach to cook. Season with salt and black pepper. Set aside.
Slice the boneless chicken breast in the middle. Place the chicken breasts in a meat board then cover with saran wrap. Pound each side thinly and to tenderize. Do this in batches.
Lay 1 piece of pounded chicken breast in a board. Spoon some of the mushrooms and spinach mixture then top with some shredded cheddar cheese. Roll it up tightly and secure ends with toothpick. Repeat for the remaining chicken breasts.
Pour the cream of mushroom soup in a skillet pan. Add water, season with salt and black pepper. Stir together. Add the stuffed and rolled up chicken breasts.
Cover the pan to cook for 35-40 minutes. Stir and coat the chicken occasionally with the sauce.
VOILA! (3 boneless chicken breast should make 6 but I was able to make 7 because a couple of them were too big so I sliced them in 3.)

Transfer the Chicken Roulade in Cream Of Mushroom Sauce in a serving platter. Be generous with the sauce because it really gives the chicken an added moisture and delicious gravy.