Français
 
Chicken Roulades with Mushroom and Goat's Milk Yogurt Mousse Recipe
 
Recipe
Photos
 
 
Chicken Roulades with Mushroom and Goat's Milk Yogurt Mousse
Flavors of Quebec
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 50 minutes
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 4 boneless skinless Chicken breasts
- 250 g (9 oz.) shiitake mushrooms
- 4 French shallots
- 250 ml (1 cup) diced onion, carrot and turnip
- 250 ml (1 cup) degreased chicken stock
- 125 ml (1/2 cup) beet and cranberry jelly (or other jelly)
- 125 ml (1/2 cup) white wine
- 50 ml (3 tbsp.) goat's milk yogurt
- 15 ml (1 tbsp.) chopped fresh chives
- 10 ml (2 tsp.) 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. 
 
More recipe ideas
..........
An original recipe from Hop Lam Dao of Le Grain de Sel in Montreal
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up