Mustardy Chicken Roulades Recipe

Name: Mustardy Chicken Roulades
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons full-fat creme fraiche (or sour cream); 1 tablespoon Dijon mustard; 2 garlic cloves, finely minced; 1 1/2 tablespoons finely chopped chervil; 1/2 tablespoon finely chopped tarragon; 1/4 teaspoon finely grated zest from a Meyer lemon (if you haven't got access to Meyer lemons use an ordinary lemon, but in slightly smaller quantities); Eventually a little freshly squeezed juice from a Meyer lemon (or ordinary lemon); Salt and freshly groung pepper; 1.5 pounds skinless chicken breasts (how many this is will of course depend on their size); 4-5 ounces pancetta (or bacon) in very thin slices (again; the number of rashers will depend on their size); 1/2 cup dry white wine; 1 cup chicken broth; Knob of butter; 1 pound button mushrooms, sliced; 1 medium leek, sliced; Salt and freshly ground pepper; 1 tablespoon finely chopped parsley

Servings: persons

4 tablespoons full-fat creme fraiche (or sour cream)
1 tablespoon Dijon mustard
2 garlic cloves, finely minced
1 1/2 tablespoons finely chopped chervil
1/2 tablespoon finely chopped tarragon
1/4 teaspoon finely grated zest from a Meyer lemon (if you haven't got access to Meyer lemons use an ordinary lemon, but in slightly smaller quantities)
Eventually a little freshly squeezed juice from a Meyer lemon (or ordinary lemon)
Salt and freshly groung pepper
1.5 pounds skinless chicken breasts (how many this is will of course depend on their size)
4-5 ounces pancetta (or bacon) in very thin slices (again; the number of rashers will depend on their size)
1/2 cup dry white wine
1 cup chicken broth
Knob of butter
1 pound button mushrooms, sliced
1 medium leek, sliced
Salt and freshly ground pepper
1 tablespoon finely chopped parsley

1
Mix together creme fraiche, mustard, garlic, chervil, tarragon and lemon zest. Season to taste with salt and pepper. Also add a little lemon juice if the mixture needs more acidity. Set aside.
2
For each chicken breast: Use a sharp, thin-bladed knife and make an incision into the long side.. Cut carefully into the meat until you almost get to the other side (do not cut through!). Fold the breast open like a book. Place between two sheets of clingfilm, and bash with a rolling pin, until it becomes less than half as thick as it was. Cut the thin chicken 'sheets' into ribbons, each approx. 2 inches wide.
3
Slather each long, thin chicken ribbon with mustard mixture. Roll up. Wrap each chicken roll in pancetta. Tie with cotton string - two per roll.
4
Fry the rolls in a wide pan, turning them over as the pancetta browns. Add wine and broth and simmer, turning the chicken rolls now and then, for 7-8 minutes, or until the chicken is nearly cooked through.
5
Meanwhile, fry the mushrooms over high heat in a bit of butter. Turn the heat down, add leek, and cook until it is completely wilted, approx. 5 minutes. Add to the pan with the chicken, and cook until the chicken is done - this will only take a couple of minutes. Season with salt and pepper, and stir in the parsley.
6
Serve with lemon wedges and steamed spinach or other greens. Tomato salad tastes nice on the side, too.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons full-fat creme fraiche (or sour cream), 1 tablespoon Dijon mustard, 2 garlic cloves, finely minced, 1 1/2 tablespoons finely chopped chervil, and more.

Yes, Mustardy Chicken Roulades falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mustardy Chicken Roulades

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions