Roulade of Chicken & sage, tagliatelleand mushroom sauce

Serves 4 | Prep Time: 20mins | Cook Time: 10mins

INGREDIENTS

4 chicken breasts (skin on)

60ml olive oil

1 bunch of sage

3 cloves of garlic in the skin

1 Tbsp chopped parsley

Salt & pepper

For the sauce (Alternatively buy my Mushroom sauce in store! much easier!):

50ml olive oil

50gr butter

100gr golden shallots finely chopped

50gr crushed garlic

200gr chopped button or swiss mushrooms 

30gr dried porcini mushrooms (optional)

200ml white wine, preferably a good chardonnay OR 2L white wine reduction

300ml chicken stock

300ml pure cream

Salt & pepper

METHOD

1. Pre-heat the oven at 200 C

2. If using; soak the porcini mushrooms in a bowl of hot water until rehydrated, then strain into a jug to keep the liquid. Roughly chop the mushrooms. Set aside

3. Drizzle the olive oil into a shallow pan and place on the medium heat, when hot add the shallots and cook for couple of minutes or until softened but not caramelized, the add the chopped mushrooms and cook for about 3 minutes, throw in the garlic and cook for a further 2 minutes 

4. Pour in the wine, increase the heat to a simmer and reduced by half. 

5. If using add the mushroom stock and chicken stock, bring to the boil. Add the cream and cook down until you reach desired sauce consistency. Season with salt & pepper to taste. Set aside.

6. For the chicken roulades, place the chicken breasts skin side down onto the chopping board cut a slit lengthways in the center of the breast, fill the pockets with sage leaves, sprinkle with salt & pepper, set aside.

7. Cut 4 large square of aluminum foil, drizzle olive oil in the center of each squares, sprinkle with salt & pepper, place the chicken breasts skin side down on each of the foil and roll them tight like a bonbon.

8. Place the roulades of a metal tray and place in the oven for 12 minutes.

9. In the meantime, place a large pot of water on high heat and bring to boil, add in a generous pinch of rock salt and cook the pasta. When cooked, drain, drizzle with olive oil, chopped parsley and season with salt & pepper, set aside.

10. Get the chicken out of the oven and unwrap them out of the foil.

11. Place a frying pan on a medium heat, drizzle in olive oil, when hot add in the roulades with a generous knob of butter, smashed garlic cloves in the skin, few leaves and stalks of sage, sear the chicken roulade all around and base with the foamy butter from time to time for about 3 minutes.

12. To plate slice the chicken and fan on one side of the plate, roll the pasta and place on the side of the chicken and finally pour the sauce over.

    VOILA!!!