Chicken Rouladen With Lemon Coriander Sauce

Name: Chicken Rouladen With Lemon Coriander Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 2 boneless skinless chicken breasts, pounded to 1/4 " thickness; 1/4 cup sweet gherkin, chopped (I use sweet hot pepper pickles); 1 egg; 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

Submitted by Bergy

"This is a german, Asian, American fusion recipe. No one type of cuisine can take credit only my imagination can. It is very easy to prepare, looks elegant and is very kind to your taste buds. The idea of using instant potato flakes as a coating came from another Recipezaar recipe that I tried and liked. The potato Flakes form a lovely golden crisp outer layer. I recommend that you pour the sauce over the chicken just before serving or serve it on the side."

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photo by Bergy

Ready In:: 45mins
Ingredients:: 14
Serves:: 2

ingredients

2 boneless skinless chicken breasts, pounded to 1/4 " thickness
¹⁄₄ cup sweet gherkin, chopped (I use sweet hot pepper pickles)
1 egg
2 tablespoons water
³⁄₄ cup instant potato flakes
salt and pepper
1 tablespoon vegetable oil
1 tablespoon butter
Sauce
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

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Reviews

This was lots easier to prepare than I thought it would be. I used a homemade sweet coarse chopped relish instead of chopping the pickles. I was surprised at how well the instant potatoes worked for a breading. Very flavorful and did adhere well. I liked the flavor of the sauce, but I never got mine very thick. I cooked it much longer than specified and reduced by half and still ended up with a watery sauce. I also ended up with tons more sauce than was needed. DH put this on the repeat list. I thought this was an imaginative use of contest ingredients and am glad I tried it! Thanks for your contribution to RSC.

Susie D

RECIPE SUBMITTED BY

Bergy

Small town in the Okanagan, B.C.

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">

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