Chicken and Mushroom Roulades

By pammy_k

Lobster, crab meat, broccoli, spinach, or diced ham also make excellent fillings.

Ingredients

• 1 1/2 cups sliced onions
• 1/3 cup dry white French vermouth
• 1/3 cup chicken broth
• 1 cup fresh mushrooms, washed, dried, and sliced
• 2 skinless and boneless raw chicken breast halves, diced
• Salt and freshly ground pepper
• 1 1/3 cups of All-Purpose Cheese Sauce
• 8 crepes, 5 1/2 inches across
• A little milk, as needed
• 3 tablespoons grated swiss cheese

Details

Servings 4

Preparation

Step 1

The filling: Simmer the onions in the frying pan with the vermouth and broth for 8 to 10 minutes, until tender and translucent. Stir in the mushrooms, cover the pan, and let cook 2 minutes while they render their juices. Fold the diced raw chicken into the mushrooms and onions, season lightly with salt and pepper, cover the pan again, and let simmer 1 minute. Uncover the pan and boil rapidly uncovered until all liquid has almost evaporated - 1 to 2 minutes. Fold in just enough of the cheese sauce to enrobe the ingredients - 1/2 to 2/3 cup. Taste carefully and correct seasoning.

Forming the roulades: Place 2 to 3 tablespoons filling on the bottom third of each crepe - on the under and less attractive side. Roll and place seam side down into a buttered baking dish. Bring 1/2 cup of the sauce to the simmer, and add droplets of milk, thinning it so that it coats the back of a spoon nicely. Spoon the sauce over each roulade, and sprinkle cheese over each.

*Ahead of time note: May be prepared to this point, cover and refrigerate.

Baking: 25 minutes at 400 degrees F. Bake in the upper third level of the preheated oven just until bubbling hot and the cheese has browned lightly on top.