Name: Chicken and Spinach Roulade in Mushroom Cream Sauce
Yield: 1
Ingredients: 1.0kg Chicken Leg Quarter Fillet; 30.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 240.0g Blanched Spinach, chopped; 120.0g Mushroom Duxelle; 300.0g Ham, Parma, thinly sliced; 60.0ml Olive Oil; 100.0g White Onions, finely minced; 50.0g Garlic Cloves, peeled and bruised; 250.0g Fresh White Button Mushrooms, sliced into quarters; 250.0g Shiitake Mushrooms, fresh, sliced into quarters; 250.0ml White Wine; 5.0g Thyme Leaves, fresh; 500.0ml Fresh cream; 60.0g Unsalted Butter, cold; 15.0g Knorr Cream Soup Base Mix 1kg; 10.0g Knorr Chicken Broth Base 1.5kg; 420.0g All Purpose Flour; 2.0g Baking soda; 60.0g Unsalted Butter, cold, cut into medium-sized cubes; 60.0ml Milk; 180.0ml Sour Cream; 60.0ml Unsalted Butter; 60.0g Knorr Potato Flakes 2kg; 120.0g Baby Vegetablesblanched

Impress your customers with this flavorful work of art. Bring a typical stuffed-chicken dish to the next level by adding spinach, mushrooms, and by wrapping it in the artisan Pharma ham.

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Preparation

Chicken Preparation
1. Preheat an oven to 350F.
2. Season the chicken with Knorr Aromat.
3. Cut some foil enough to fit each chicken fillet.
4. Position Parma ham on each piece of the foil.
5. Lay each chicken with spinach and mushrooms onto the Parma ham.
6. Roll each foil to create roulades.
7. Bake the roulades for 15 min.
Sauce Preparation
1. In a heavy-bottomed straight side sauté pan, heat the olive oil.
2. Add unsalted butter and sweat the onions and garlic until fragrant.
3. Add the mushrooms and sauté until cooked-through.
4. Add Knorr Chicken Broth and stir well.
5. Add the white wine and simmer for a few minutes.
6. Dissolve 15g of Knorr Cream Soup Base Mix into 120ml of water. Bring to boil and simmer for 3 minutes. Add to the main mixture, stir well.
7. When the sauce starts to simmer, add the chicken and let it cook through.
8. Taste and adjust seasoning.
9. Add the thyme leaves.
10. Finish the sauce with cream.
11. Turn the heat off and mount the sauce with pats of cold butter.
Potato Biscuits Preparation
1. Preheat an oven to 450F.
2. In a mixing bowl, sift the flour, baking powder, salt, and baking soda together.
3. Add Knorr Mashed Potato Flakes.
4. Using a pastry blender or cutter, cut the cold butter in until the mixture resembles a coarse meal.
5. Fold the sour cream in, then, stir the milk in to form a dough.
6. Place the dough on a lightly-floured surface and knead lightly.
7. Pat down or roll the dough out to half an inch thickness.
8. Cut the biscuits into desired shapes.
9. Transfer these onto a baking sheet.
10. Bake the biscuits for 10-12 minutes.
11. Remove the baked biscuits from the oven and brush with melted butter.
Assembly
1. On a serving plate, drizzle the sauce.
2. Place the roulade slice in the middle.
3. Break the potato biscuits apart and position around the plate.
4. Garnish with baby vegetables.

Chicken and Spinach Roulade in Mushroom Cream Sauce

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Ingredients

Chicken Preparation

Sauce Preparation

Potato Biscuits Preparation

Assembly