Chicken Rouladen With Lemon Coriander Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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 wine
• 5 tablespoons lemon juice
• 1 1/4 teaspoons dried coriander
• 1 1/4 tablespoons sugar or 1 1/4 tablespoons splenda sugar substitute

Recipe

• 1 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
• 2 repeat with second breast
• 3 beat the egg with the water and dip each breast in the egg then into the potato flakes
• 4 coat well, if necessary dip twice
• 5 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)
• 6 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
• 7 remove from heat
• 8 pour over the chicken rouladens just before serving or serve on the side