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Chicken Breast Rolls in Milk Sauce
Instructions
Cut the chicken fillet diagonally into flat slices (thickness of pieces 0.7-1 cm) for proper finished thin-cut rolling base.
Rub each piece with spices and salt both sides. Place on a cutting board, cover with cling film, and gently beat to shape the pieces into rectangles for proper finished uniform shape.
Prepare the filling for the rolls. Sauté chopped mushrooms in melted butter, add chopped onion, and lightly fry for proper finished aromatic filling.
Spread mustard on each fillet piece, put a teaspoon of filling on one side, roll it up, and secure the edges with a toothpick for proper finished sealed roll.
Lightly coat the chicken rolls in flour, fry in hot oil until light golden brown (2-3 minutes on each side) for proper finished crust development.
Prepare the sauce with milk (a richer flavor will result from adding cream). In melted butter, sauté the flour until it has a light nutty aroma. Constantly stirring, pour in the milk. Insert the star anise into half of the peeled onion. When the sauce starts to thicken, add the onion, and simmer over low heat until thickened. Sprinkle with spices, remove the onion, and add salt.
Immerse the finished chicken breast rolls in the milk sauce, stew for a few minutes under a closed lid. If the sauce is too thick, pour in a couple of tablespoons of milk. Don't forget to remove the toothpicks when serving. Enjoy your meal!
Tips
- 1
Use fresh quality chicken breast for the best finished tender results. Frozen-thawed chicken produces watery soft inferior results; fresh quality chicken breast produces the proper signature tender clean character authentic to traditional chicken-roll preparations. Pound chicken evenly to uniform thickness for proper finished rolling. The chicken quality matters more than home cooks typically realize for finished roll quality and overall family-meal success consistently across batches reliably across various entertaining occasions throughout the year for proper traditional results.
- 2
Use mustard spread to tenderize chicken and add piquancy for proper finished flavor enhancement. Skipping mustard produces flat-tasting bland inferior results; mustard-coated chicken produces the proper signature tender piquant character authentic to traditional European stuffed-chicken preparations. The same mustard principle elevates many chicken preparations including veal cutlets with olives and cheese and similar stuffed-meat preparations across various international culinary occasions throughout the year reliably.
- 3
Make béchamel sauce with proper roux for finished smooth thick milk sauce. Skipping roux produces watery sauce; properly-cooked roux produces the proper signature smooth thick character authentic to traditional French béchamel preparations. The patient roux-cooking principle pays back significantly in finished sauce-quality consistently across batches and various cream-sauce preparations throughout the year for proper traditional results worth showcasing reliably across various entertaining occasions throughout the year for proper home-cooking results.
- 4
Pair the finished chicken rolls with traditional accompaniments for proper presentation. Serve over buckwheat porridge, mashed potatoes, baked potatoes, alongside fresh vegetables, or with pickled vegetables for proper finished family-meal applications. Pair with crusty homemade bread for substantial dinner spreads, alongside Greek salad for traditional accompaniment, or with white wine for elegant dinner party presentations worth showcasing across various entertaining occasions reliably.
FAQ
Can I use other mushrooms? +
Yes, champignons, shiitake, porcini, chanterelles, or any wild mushrooms work as substitutes. Each mushroom produces distinct character: oyster is most delicate, champignons are most economical, shiitake is most umami-rich, porcini is most upscale and traditional Russian-style. Pre-cook wild mushrooms for safety. Choose based on availability for proper finished filling variations consistently across various culinary occasions throughout the year reliably.
How long do chicken rolls keep? +
Stored covered in the refrigerator with sauce, the rolls keep for 2-3 days at peak quality. Reheat gently in pan with splash of milk to prevent sauce separation. The rolls freeze adequately for up to 1 month — thaw in refrigerator overnight before reheating. Best consumed within 2 days for the brightest most appealing finished results across multiple meal applications throughout the year reliably across various entertaining occasions for proper showcase results.
Can I bake the rolls instead? +
Yes, oven-baking produces tender results without pan-searing. Sear rolls briefly in pan for color, then transfer to baking dish, pour sauce over, cover, bake at 180 degrees for 25-30 minutes. Each method produces distinct character: skillet is fastest and most traditional, oven-baking is most hands-off, slow cooker is most tender. Choose based on time and equipment available for proper finished variations consistently throughout the year reliably.
Why is my milk sauce lumpy? +
Three usual causes: adding cold milk to hot roux (warm milk first), insufficient stirring (constant whisking required), or flour not properly cooked (need light nutty aroma). Address proper milk temperature, constant whisking, and proper roux cooking for consistently smooth results. The combination of proper milk temp, constant stirring, and patient roux produces dramatic smoothness reliably across various béchamel preparation sessions throughout the year.
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