Chicken Breast Rolls with Mushroom Sauce and Creamy Potato Puree | Rulouri din Piept de Pui cu Sos de Ciuperci și Piure de Cartofi Cremă
Ingredients
Chicken Rolls:
Mushroom Sauce:
Instructions
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Preparation:
- Halve the chicken breasts and pound them to flatten.
- Season the chicken with salt, black pepper, and sweet or hot paprika.
- Turn the chicken over and season the other side.
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Assembling the Rolls:
- Place a slice of ham on each piece of chicken.
- Roll up the chicken tightly and secure each roll with a toothpick.
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Frying the Rolls:
- Heat a pan well and add a little cooking oil.
- Place the chicken rolls in the pan and add 1 tablespoon of butter.
- Fry the rolls on both sides until they are browned and cooked through.
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Preparing the Vegetables:
- While the rolls are frying, chop the champignon mushrooms and the shallot finely.
- If you don't have shallot, use red or yellow onion instead.
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Making the Mushroom Sauce:
- Once the chicken rolls are browned, remove them from the pan and set them aside on a plate.
- In the same pan, add the chopped shallot and sauté for about 2 minutes.
- Pour in half a glass of wine and let it reduce.
- Add the chopped mushrooms and cook for about 10 minutes.
- Add 2 minced garlic cloves and stir.
- Sprinkle 1 tablespoon of flour into the pan and stir to combine.
- Pour in 1 cup of water and ½ cup of cooking cream, stirring continuously.
- Return the chicken rolls to the pan and simmer for about 10 minutes.
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Serving:
- Serve the chicken rolls hot, with the mushroom sauce generously poured over them.
- Accompany with a creamy potato puree (recipe not detailed in the text).
- Enjoy your meal!
