Name: Chicken and Mushroom Roulade
Yield: Serves 4–5
Ingredients: sea salt; 75 g butter, plus extra for greasing; sea salt and freshly ground black pepper; 2 tbsp plain flour; 300 ml whole milk; 1 tsp garlic clove, finely chopped; 1 tsp egg, lightly whisked; 275 g skinless chicken breast fillets; 150 ml whole milk; 50 g chestnut mushrooms, finely sliced; 2 sprigs of tarragon, stalks discarded and leaves chopped; 40 g plain flour; 25 g butter; 50 g Parmesan, freshly grated

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

The combination of chicken and tarragon is heavenly. This dish is easy as you only need to make one big pancake and cook it in the oven. Filled with creamy chicken, this dish is simple, impressive and irresistible!

Ingredients

75 g butter, plus extra for greasing
275 g skinless chicken breast fillets
1

Main course

Method

To make the batter, melt the butter in a saucepan and then cool by sitting the pan in cold water. Sift the flour and a pinch of salt into a bowl. Add the egg and a little milk and whisk. Continue to whisk

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Chicken and Mushroom Roulade

Ingredients

Method

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