Ingredients:
2 boneless skinless chicken breasts, pounded to 1/4 ” thickness
1/4 cup sweet gherkins, chopped ( I use sweet hot pepper pickles)
1 eggs
2 tablespoons water
3/4 cup instant potato flakes
salt and pepper
1 tablespoon vegetable oil
1 tablespoon butter
1/2 cup chicken consomme
1 1/4 teaspoons cornstarch
1/2 cup white wine
5 tablespoons lemon juice
1 1/4 teaspoons dried coriander
1 1/4 tablespoons white sugar or 1 1/4 tablespoons Splenda sugar substitute
Directions:
Place half of the chopped pickle along an edge of a pounded chicken breast , season with salt & pepper then roll it up Jelly roll style and secure with tooth picks
Repeat with second breast
Beat the egg with the water and dip each breast in the egg then into the potato flakes
Coat well, if necessary dip twice
Heat a skillet and put in 1 tbsp Oil 1 tbsp Butter saute the rolled breasts, turning gently but to allow all side to turn golden (appx 15 minutes to cook through -( check 170F)
Meanwhile make the sauce, mix the cornstarch with the cold consumme in a small saucepan, add lemon juice, sugar and coriander, bring to a simmer & cook until thickened ( this will be a medium thick sauce leaning toward thin if you want it thicker add a bit more cornstarch mixed with cold water, add wine and bring to a light simmer
Remove from heat
Pour over the chicken rouladens just before serving or serve on the side
Servings: 2
Time preparation: 15 min.
Time total: 45 min.