Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens | How to make Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens

4.5 from 5 reviews
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By Trisha Rudra
Created on 8th Jun 2016
  • Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens, How to make Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens
Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greensby Trisha Rudra
  • Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens | How to make Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens (19 likes)

  • 5 reviews
    Rate It!
  • By Trisha Rudra
    Created on 8th Jun 2016

About Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens

Roulade, that means ‘to roll’, originating from the French word ‘Rouler’, is a French delicacy consisting of meat, poultry or sometimes fish, that has been flattened, stuffed and rolled into a log, which is then essentially cooked/poached/fried, and served with or without a sauce.

Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens is one dish which makes its accompaniments tastier. With the right mix of flavours, Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens has always been everyone's favourite. This recipe by Trisha Rudra is the perfect one to try at home for your family. The Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens is 120 minutes and the time taken for cooking is 45 minutes. This is recipe of Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens is perfect to serve 4 people. Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens. So do try it next time and share your experience of cooking Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens by commenting on this page below!

  • Prep Time2Hours
  • Cook Time45mins
  • Serves4People
Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens

Ingredients to make Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens

  • Chicken Breasts - 4, about 100 gms each
  • For the filling:
  • Mushrooms – 1 cup, chopped into 1 cm pieces
  • Spinach – Blanched and chopped, 1 cup
  • Walnuts – chopped, 1/2 cup
  • Garlic – 5 to 6 cloves, chopped
  • Butter – 1 tbsp
  • For the Roux:
  • Butter – 2 tbsp
  • Oil – 2 tbsp
  • Flour – 3 tbsp
  • Mushroom stock – 2 cups
  • Cream – 1/2 cup
  • For the Sauteed veggies:
  • Broccoli – 1, cut into small florets
  • Bell peppers (Red, Yellow, Green) – chopped, about 1/3 of each pepper.
  • For the Mash:
  • Potatoes – 5, boiled
  • Cheddar cheese – 1 cup
  • Cream – 1/2 cup
  • Salt and pepper to taste

How to make Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens

  1. Sweat the mushrooms in the butter. Take off the gas, reserve the stock for later use. Fry the garlic in the butter until browned, then add the mushrooms & spinach. Sauté, and keep aside to cool. Mix in the walnuts.
  2. Place chicken on the board. Lay a long piece of plastic wrap over your cutting board & tuck it underneath the sides of the board. Beat until thin. Place stuffing horizontally down the middle of the butterflied chicken. Roll into a sausage.
  3. Heat a water bath to 65C. Place the wrapped chicken in the water and poach for 12 to 15 mins. Immediately dunk into an ice bath for 5 mins. Heat a skillet and add a scoop of butter. Sauté the chicken until the skin turns brown and crisp.
  4. Now start the sauce. Add the flour into the butter whisk well, and add the oil once the flour turns a little golden. Keep whisking/stirring and keep flame on low. Add the stock, & whisk again, then add cream. Season the sauce with salt, and pepper.
  5. Blanch the broccoli until it's slightly tender but retains its crunch. Then sauté the veggies in slight butter, season with salt and pepper.
  6. Mash the boiled potatoes, add grated cheese and seasonings, and mix it really well. Lastly add the cream.
  7. Place the mash first, using a fork to make ridges if you want a nice design.
  8. Place the sautéed veggies. Ensure the chicken is hot, and carefully, cut equal slices. Place the chicken roulade around the mash and veggies. Drizzle sauce all over.

Reviews for Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens (5)

aakshi sa4 months ago
Too tempting......really nice recipie
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Noor Zehraa year ago
Thanks for the recipe Trisha sounds yummy shall try
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Sweta Sheta year ago
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Anushka Basantania year ago
sounds delicious. Will try them soon :D
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Evelyn Shilpaa year ago
looks so fancy and yummy, will soon make it for my family
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