Pan-Seared Chicken Roulade with Mushroom, Spinach, and Lemon-Thyme Cream Sauce

Step by step

Method

1. 01

   Preheat your oven to 190°C (375°F). Place each chicken breast between two sheets of plastic wrap and pound evenly to about 0.5 cm thickness. Lightly season both sides of the chicken with 2g of salt and 0.5g of black pepper.

2. 02

   Heat 15g of olive oil in an oven-safe skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes until golden brown and their liquid has evaporated. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Add the spinach and cook until wilted. Remove the skillet from heat and let the mixture cool slightly. Squeeze out any excess liquid from the mushroom-spinach mixture. Stir in the grated parmesan, 1.5g of salt, and 0.5g of black pepper.

3. 03

   Lay a pounded chicken breast flat. Spoon half of the mushroom-spinach filling onto one end of the chicken, leaving a small border. Tightly roll the chicken breast, tucking in the sides as you go, to form a roulade. Secure with toothpicks if necessary. Repeat with the second chicken breast. Lightly dust the rolled chicken breasts evenly with 5g of all-purpose flour.

4. 04

   Heat the remaining 15g of olive oil and 10g of butter in the same oven-safe skillet over medium-high heat. Once hot, carefully add the chicken roulades and sear for 3-4 minutes per side until golden brown.

5. 05

   Transfer the skillet with the seared chicken to the preheated oven and bake for 12-15 minutes, or until the internal temperature of the chicken reaches 74°C (165°F). Remove from the oven, transfer the chicken to a cutting board, and tent with foil to rest for 5 minutes.

6. 06

   While the chicken rests, place the skillet back on the stovetop over medium heat. Add the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream, fresh thyme leaves, and the juice of the lemon (approx. 30g). Season with the remaining 1.5g of salt and 1g of black pepper to taste. If a thicker sauce is desired, whisk the remaining 5g of all-purpose flour with a tablespoon of broth until smooth, then whisk into the sauce and simmer for 2-3 minutes until slightly reduced and thickened.

7. 07

   Remove toothpicks from the chicken roulades and slice each into thick medallions. Arrange on plates and spoon the lemon-thyme cream sauce generously over the top.