Entrée: France – Roulade de Poulet Farci aux Champignons et Oignons Rouges (Stuffed Chicken Roulade with Mushrooms and Red Onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 boneless, skinless chicken breasts, about 12 oz total (340 g total)
8 oz (225 g) button mushrooms
1 medium red onion
1 bunch asparagus (about 1 lb (450 g))
2 cloves garlic

Show original ingredient measurements

2 boneless, skinless chicken breasts, about 12 oz total (340 g total)
8 oz / 225 g button mushrooms
1 medium red onion
1 bunch asparagus (about 1 lb / 450 g)
2 cloves garlic

Instructions

1. Slice mushrooms and red onion finely and mince the garlic; butterfly or pound chicken breasts thin to an even layer.
2. Cook the mushrooms, onion, and garlic briefly in a hot skillet until softened and most moisture has evaporated; cool slightly.
3. Place a portion of the mushroom-onion mixture on each flattened chicken breast and roll tightly, securing by tucking or with toothpicks if needed.
4. Sear the roulades in a hot pan until browned on all sides, then transfer to a lower heat setting, cover, and cook until through, about 12–15 minutes total.
5. Meanwhile, trim asparagus and roast on a separate pan in a hot oven or on the grill until tender-crisp, about 8–12 minutes.
6. Slice the roulades into medallions and serve alongside the roasted asparagus.