Alouettes sans têtes with Mushroom Sauce

Ingredients

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the breadcrumbs, parsley, thyme, garlic powder, onion powder, salt, and pepper.
3. 3.
   Pound the chicken breasts until they are thin and even.
4. 4.
   Place a spoonful of the breadcrumb mixture onto each chicken breast and roll them up tightly.
5. 5.
   Secure the rolls with toothpicks.
6. 6.
   Heat the olive oil in a large skillet over medium heat.
7. 7.
   Sear the chicken rolls on all sides until golden brown.
8. 8.
   Transfer the rolls to a baking dish and bake for 20 minutes or until cooked through.
9. 9.
   In the same skillet, add the chopped onion and cook until softened.
10. 10.
    Add the mushrooms and garlic, and cook until the mushrooms are golden brown.
11. 11.
    Pour in the chicken broth and simmer for 5 minutes.
12. 12.
    Stir in the heavy cream and simmer for an additional 5 minutes.
13. 13.
    Remove the toothpicks from the chicken rolls and serve them with the mushroom sauce.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts gently and evenly to ensure they cook uniformly and remain tender.
• Mushrooms — Slice the mushrooms evenly to ensure they cook evenly and develop a golden brown color.

Tips & Tricks

• To add an extra layer of flavor, you can add a splash of white wine to the mushroom sauce.
• If you prefer a lighter version, you can substitute the heavy cream with Greek yogurt or coconut milk.
• Serve the Alouettes sans têtes with a side of roasted vegetables or creamy mashed potatoes for a complete meal.
• For a variation, you can stuff the chicken rolls with a mixture of spinach and feta cheese.
• Make sure to remove the toothpicks from the chicken rolls before serving.

Serving advice

Serve the Alouettes sans têtes with a generous spoonful of the creamy mushroom sauce drizzled over the chicken rolls. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the chicken rolls on a platter, with the mushroom sauce pooled around them. Sprinkle some freshly chopped parsley on top for an elegant touch. Serve with a side of roasted vegetables or mashed potatoes.