Watch as Chef Angie artfully crafts this Classic Italian Chicken Recipe.
Around the Globe in A La Angie’s Kitchen
FULL RECIPE
Chicken Rollatini w/ Spinach, Swiss, Prosciutto & Mushroom Cream
Sauce
1-Chicken breast- butterflied, lightly pounded
Season w/ salt and white pepper
Season one side with with flour
2-Sautee spinach in a little olive oil and season with salt and white pepper,
drain
3- Layer cutlets (flour side down) with slice of cheese, prosciutto and
spoonful of spinach
Roll from end to end and seal with toothpick
4-Pan sear in olive oil on all sides until golden brown and transfer to baking
sheet to finish in preheated oven at 350 degrees for 10-12 minutes
5- In the sauté pan used to brown the chicken, add more olive oil and on
medium high heat sauté sliced baby Bella mushrooms Halfway through,
add 2 tsp finely minced garlic and finely chopped fresh herbs (opt)
(tarragon, thyme, or rosemary). add a ⅓ cup of white wine and bring to a
boil until mostly evaporated and scoop out
6- Make a roux. Add butter to mushroom pan, sprinkle 1 tablsp of flour.
Whisk until lightly golden and add half and half slowly while whisking (about
1 ½ cups). Add a 1-2 tsp of Dijon to combine and return mushrooms to
sauce and whisk until desired consistency.
7- Slice the Rollatini and serve with mushroom sauce either on the bottom
of the plate or pour over top. Garnish with parsley