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+ servings
Fennel and Mushroom Chicken Roulade
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

A recipe for richly flavored fennel and mushroom chicken roulade topped with a simple white wine pan sauce. 

Recipe Type: Dinner
Makes: 4 servings
Author: Elizabeth Stark
  • 1 pound SVO Farmer Focus Thin Sliced Chicken Breast (6 slices)
  • 2 tablespoons extra virgin olive oil, divided
  • 1 large or 2 small shallots, peeled and minced
  • 1 medium fennel bulb, cored and sliced very thin
  • zest of 1 lemon
  • 2 tablespoons plus 1/2 cup dry white wine, divided
  • 1/2 pound mushrooms, stems removed and sliced 1/4-inch thick
  • 3 tablespoons minced parsley leaves, plus more for garnish
  • fresh ground black pepper
  • 6 tablespoons grated Parmesan cheese
  1. Preheat oven to 450 degrees F.
  2. Lay thin sliced chicken breasts out in a single layer on a parchment or wax paper-lined rimmed baking sheet. Brush both sides of chicken with olive oil (about 1 tablespoon total) and sprinkle generously with sea salt. Set aside while you prepare filling.
  3. Set a large, deep sided skillet over medium heat. Add 2 tablespoons olive oil, shallots, and a pinch sea salt. Sauté 5 minutes, stirring often. Fold in fennel, sprinkle with sea salt, and sauté 4 minutes more. Finally, add lemon zest, 2 tablespoons white wine, mushrooms, another pinch sea salt, and several twists black pepper. Cook, stirring often, until mushrooms are cooked through, 4 minutes more. Taste mixture and add sea salt as needed. Spoon mixture into a bowl, fold in parsley, and set aside to cool. Wipe out skillet and set aside.
  4. Measure and cut 12 (12-inch) lengths of butcher twine.
  5. To make roulades, spoon 2 tablespoons filling onto each chicken breast slice. Top each with 1 tablespoon grated Parmesan. Starting at the small end, roll chicken breasts tightly, but not so tight filling squeezes out. Tie each roulade in 2 places; trim excess string.
  6. Set the same pan used to cook filling over medium-high heat. Add 2 tablespoons neutral cooking oil. When hot, add chicken roulades and sear on all sides, turning frequently, 10 minutes total. Arrange seared roulades on baking sheet and bake 8 - 12 minutes, or until a thermometer inserted horizontally into the thickest part of the chicken reads 165 degrees F.
  7. Meanwhile, in the same pan used to sear chicken, over medium-high heat, add a splash white wine and deglaze pan. Fold in any remaining filling (about 1 cup), and the remaining white wine. Turn heat down to medium, and cook until sauce thickens and color deepens. Taste, and add salt as needed. Keep sauce over a low flame until chicken is ready.
  8. Rest roulades 5 minutes and then use a very sharp knife to cut ties and slice into 3/4-inch thick rounds. Top with pan sauce, and finish with parsley and fresh ground pepper. Serve immediately.