Name: Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens recipe by Trisha Rudra at BetterButter
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 4
Ingredients: 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

ABOUT Chicken Roulade with Mushroom Veloute Sauce, Mash & Sauteed Greens RECIPE

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.

Ingredients Serving: 4

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

Instructions

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.
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.
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.
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.
Blanch the broccoli until it's slightly tender but retains its crunch. Then sauté the veggies in slight butter, season with salt and pepper.
Mash the boiled potatoes, add grated cheese and seasonings, and mix it really well. Lastly add the cream.
Place the mash first, using a fork to make ridges if you want a nice design.
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.

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