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Chicken Roulades with Mushroom and Goat's Milk Yogurt MousseTheWorldWideGourmet.com

Flavors of Quebec

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: 50 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:101.6 kcal

Proteins:9.7 g

Fats:2.8 g

Carbohydrate:8.2 g

Fibers:0.9 g

Sugar:2.2 g

Cholesterol:25.8 mg

Sodium:81.2 mg

Calcium:43.3 mg

Energy:283 kcal

Proteins:27 g

Fats:7.9 g

Carbohydrate:22.9 g

Fibers:2.5 g

Sugar:6 g

Cholesterol:71.9 mg

Sodium:226.3 mg

Calcium:120.7 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

boneless skinless chicken breasts

250

g

shiitake mushrooms

4

french shallots

250

ml

diced onion, carrot and turnip

250

ml

degreased chicken stock

125

ml

beet and cranberry jelly (or other jelly)

125

ml

white wine

50

ml

goat's milk yogurt

15

ml

chopped fresh chives

10

ml

olive oil

4

large fresh blackberries or blueberries

1

golden delicious apple, peeled, cored and sliced into rings

1

fresh fig, quartered

salt, pepper and grated nutmeg

METHOD

Making the mushroom mousse
  1. chop the mushrooms and shallots in a blender until smooth and fine;
  2. pour the mixture into a bowl; add the goat's milk yogurt and chives; season with salt and pepper to taste.

Making the chicken roulades

  1. preheat the oven to 160° C (325° F);
  2. flatten each chicken breast with a rolling pin between two sheets of waxed paper so they are of an even thickness;
  3. place a thin layer of mushroom mousse on each flattened breast; roll up on the wide side; tie with string;
  4. in a skillet, heat 5 ml (1 tsp.) oil over medium-high heat and brown the rolls on all sides; place in an ovenproof dish;
  5. add the vegetables and white wine; cover with aluminum foil and cook in the oven for about 30 minutes or until the juices from the chicken are clear and not pink;
  6. remove and keep warm.

Making the sauce

  1. pour the chicken broth into the baking dish; with a wooden spoon, loosen any browned bits from the bottom;
  2. pour the cooking juices and vegetables into a saucepan;
  3. reduce the liquid by a third;
  4. liquefy the vegetables and cooking liquid in a blender to make a smooth sauce; strain if necessary;
  5. add the beet and cranberry jelly to the sauce and heat over medium heat; reduce by half and keep warm.

Serving

  1. blanch and drain the apple slices;
  2. in a skillet, heat 5 ml (1 tsp.) oil and brown the apple slices on both sides; add a little nutmeg and set aside;
  3. slice each chicken roulade into 4;
  4. put a little sauce onto the bottom of each plate; place the chicken slices on top;
  5. add an apple slice as garnish, topped by a quarter fig and a blackberry;
  6. sprinkle with fresh herbs.

WINE SUGGESTIONS

Zinfandel Rosé

Chardonnay

Riesling



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