Chicken rolls with mushrooms and mustard sauce

Name: Chicken rolls with mushrooms and mustard sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: Chicken breast 8 slices 1.75 lbs; Champignon mushrooms 2 ½ cups; Sweet mustard 2.7 tbsp; Extra virgin olive oil 3 ½ tbsp; Chicken broth 0.4 cup; White wine 1.7 oz; Garlic 1 clove; Shallot 1; Parsley 3 sprigs; Thyme 3 sprigs; Fine salt to taste; Black pepper to taste

it es de br fr

348

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 348
Carbohydrates g 4.4
of which sugars g 1.7
Protein g 48.8
Fats g 14.2
of which saturated fat g 2.1
Fiber g 3.2
Cholesterol mg 113
Sodium mg 633

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Makes: 8 pieces
Cost: Average

PRESENTATION

Tender, spiral-shaped chicken rolls filled with savory goodness and topped with a creamy, flavorful mushroom sauce make great comfort food for families who like reliable, exciting dinners. The outside is golden and inviting, while every slice shows off fun swirls of chicken and a rich, velvety blend of mushrooms and mustard—definitely a favorite with kids and adults alike. That satisfying bite you get from each roll...it’s the nice mix of juicy chicken, hearty mushrooms, and just the right zing from the mustard. Sometimes it’s that soft, savory center that keeps everyone reaching for a second serving, especially during holiday meals or relaxed weekend get-togethers. Something about the chicken roulade presentation—the neat, easy-to-serve slices—just makes family dinners feel extra special. Big bonus: the rich Dijon mustard in the sauce elevates the good flavor while keeping it simple, so even picky eaters find something to love.

When busy weeknights roll around, these chicken rolls come through with tons of flavor and family appeal. Home cooks find them both impressive and crowd-pleasing, since this dish works equally well for quick suppers or big Sunday gatherings. Got a favorite side? These pair well with a simple green salad, some crusty bread, or roasted veggies (easy tricks to stretch a meal for extra guests). The combination of mushroom sauce and tender chicken fits right in with the best flavorful chicken recipes, and everyone at the table usually ends up talking about the sauce—rich, creamy, with bold umami ingredients that make even simple meals feel restaurant-worthy. Need variety? Serve these rolls solo for a lighter dinner or next to mashed potatoes for a bigger appetite. However you plate them, these chicken rolls offer that warm, hearty satisfaction families want, along with the flexibility to match any menu, mood, or picky taste. Try these next time you want a classic chicken dish that actually delivers on flavor—it's an EASY favorite at our house!

How to prepare Chicken rolls with mushrooms and mustard sauce

To make chicken rolls with mushrooms and mustard sauce, start by cleaning the champignon mushrooms: with a small knife, remove the earthy part on the stem 1, scraping it gently until all traces of dirt are removed, then gently wipe the surface with a damp cotton cloth 2, taking care not to damage the mushrooms. Slice the mushrooms 3 and set them aside.

Wash and chop the fresh parsley 4, heat a drizzle of oil in a pan and flavor it with a garlic clove, add the sliced mushrooms 5 and sauté them for 4-5 minutes, season with salt and pepper 6.

then flavor with the chopped parsley 7, stir, and remove the garlic clove with kitchen tongs 8, let the mushrooms cool. Prepare the meat, place the chicken slices between two sheets of parchment paper (to avoid tearing the meat) and pound them with a meat tenderizer 9.

Chop the thyme 10 and place it in a small bowl, also add salt and mix to combine, distribute the herb mixture on the chicken slices 11, then stuff with a spoonful of mushrooms in the center of the slices, leaving the edge free 12 (set aside the leftover mushrooms).

Fold the long sides of the slices inward to prevent the filling from escaping 13 and then roll them up 14, secure the rolls with toothpicks 15 so they won't open during cooking.

Set the rolls aside, peel and chop the shallot 16, heat a drizzle of olive oil in a pan and sauté the shallot 17 for at least 5 minutes on low heat, place the chicken and mushroom rolls with mustard sauce in the pan 18.

and brown on both sides for a couple of minutes, then deglaze with white wine 19 and add the Chicken broth 20 and cook for 10 minutes with the lid on for another 10 minutes 21.

then incorporate the mustard 22 and cook for another 3-4 minutes, at the end of cooking add the leftover mushrooms 23 and sauté everything together for a few moments and serve the chicken rolls with mushrooms and mustard sauce hot 24.

Storage

Store the chicken rolls with mushrooms and mustard sauce in the refrigerator for a couple of days at most in an airtight container. You can freeze them if you used fresh ingredients that haven't been previously frozen.

Advice

When mushrooms are no longer in season, stuff your rolls with vegetables like peas, spinach, or with ham and cheese if you want to achieve the 'melting heart' effect!

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