French-inspired Chicken Roulade

Ingredients

In this French adaptation of City Chicken, we replace the traditional pork with chicken breasts, a lean and versatile protein commonly used in French cuisine. The original American dish is typically breaded and fried, while our French-inspired version features a more refined preparation method. Additionally, we incorporate classic French ingredients such as mushrooms, garlic, and white wine to enhance the flavors and bring a touch of sophistication to the dish. We alse have the original recipe for City Chicken, so you can check it out.

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 8 ounces (225g) mushrooms, finely chopped 8 ounces (225g) mushrooms, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the chopped mushrooms to the skillet and cook until they release their moisture and become golden brown. Remove from heat and set aside.
4. 4.
   Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch.
5. 5.
   Season the chicken breasts with salt and pepper.
6. 6.
   Spread the mushroom mixture evenly over each chicken breast.
7. 7.
   Sprinkle fresh parsley and thyme leaves over the mushroom mixture.
8. 8.
   Roll up each chicken breast tightly and secure with toothpicks or kitchen twine.
9. 9.
   Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken roulades on all sides until golden brown.
10. 10.
    Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through.
11. 11.
    Remove the chicken roulades from the skillet and let them rest for a few minutes before slicing.
12. 12.
    In the same skillet, add white wine and chicken broth. Bring to a simmer and cook until the liquid reduces and thickens slightly.
13. 13.
    Slice the chicken roulades and serve with the white wine sauce.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts gently and evenly to ensure they cook uniformly. This will also help in rolling and securing the roulades.
• Mushrooms — Finely chop the mushrooms to create a cohesive filling. Sauté them until golden brown to enhance their flavor and remove excess moisture.

Tips & Tricks

• To add an extra layer of flavor, you can incorporate a small amount of grated Gruyère or Emmental cheese into the mushroom filling.
• If you prefer a crispy exterior, you can lightly coat the chicken roulades with flour before searing them.
• For a richer sauce, you can add a tablespoon of butter to the white wine sauce while it simmers.
• Serve the chicken roulades with a side of roasted potatoes or a fresh green salad for a complete meal.
• If toothpicks or kitchen twine are not available, you can use silicone bands or skewers to secure the roulades.

Serving advice

Serve the sliced chicken roulades on a platter, drizzled with the white wine sauce. Garnish with fresh parsley or thyme sprigs for an elegant touch. Accompany the dish with a side of roasted vegetables or a creamy potato gratin.

Presentation advice

Arrange the sliced chicken roulades in a neat row on the platter, with the white wine sauce pooled around them. Place a sprig of fresh herbs on top of each roulade for an attractive presentation. Serve on elegant dinnerware to enhance the French dining experience.