Chicken Involtini with Mushrooms and Mustard Sauce
Category: Main Courses
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 800g |
| Champignon mushrooms | 250g |
| Sweet mustard | 40g |
| Extra virgin olive oil | 50ml |
| Chicken broth | 100ml |
| White wine | 50ml |
| Garlic | 1 clove |
| Shallot | 1 |
| Fresh parsley | 3 sprigs |
| Fresh thyme | 3 sprigs |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions
Step 1: Prepare the Mushrooms
Begin by cleaning the champignon mushrooms. Using a small knife, gently scrape the earthy part of the stems, removing any dirt. Then, softly rub the mushroom caps with a damp cotton cloth to remove any remaining soil.
Step 2: Sauté the Mushrooms
Chop the fresh parsley finely. In a pan, heat a drizzle of olive oil over medium heat. Add a clove of garlic and sauté until fragrant. Once the garlic is aromatic, add the sliced mushrooms and sauté them for a few minutes. Stir in the freshly chopped parsley, allowing the flavors to meld. Remove the garlic from the pan using kitchen tongs and discard it.
Step 3: Prepare the Chicken Involtini
Finely chop the fresh thyme. Take each chicken breast and lay it flat on a cutting board. Using a spoon, add a generous amount of the sautéed mushrooms to the center of the chicken breasts, leaving the edges free. Carefully fold the sides of the chicken inward to encase the mushroom filling, then roll the chicken up tightly. Secure each roll with toothpicks to prevent them from unraveling during cooking.
Step 4: Sauté the Chicken
Peel and finely chop the shallot. Heat a little more olive oil in the same pan used for the mushrooms. Add the chopped shallot and sauté over low heat for about 5 minutes until softened and fragrant. Carefully add the chicken rolls to the pan, browning them on all sides for about 2 minutes. This will help to lock in the flavors and juices.
Step 5: Deglaze and Make the Mustard Sauce
Once the chicken is nicely browned, pour in the white wine and allow it to cook off for about 2 minutes. Add the chicken broth, and then stir in the sweet mustard. Let the sauce simmer gently for another 5 minutes, allowing the chicken to cook through and the flavors to come together. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Serve
Once the chicken is fully cooked and the sauce has thickened slightly, remove the toothpicks from the chicken rolls. Serve the chicken involtini hot, with the rich mustard sauce spooned over the top, and garnish with additional fresh parsley or thyme if desired.
Cooking Tips:
- For an extra depth of flavor, you can add a splash of heavy cream to the mustard sauce towards the end of cooking, making it even creamier and more indulgent.
- If you don’t have chicken broth, vegetable broth or water can also work as a substitute.
- This dish pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad.
Enjoy your tender, flavorful Chicken Involtini with Mushrooms and Mustard Sauce, a perfect meal for a cozy family dinner or a special occasion!
