Chicken Rolls With Herbed Cream Sauce

A very tasty, easy to make recipe, good with a little wine added to the sauce. Try serving it over orzo pasta instead of the macaroni. If you are watching carbs skip the pasta and go for a nice green salad instead.

Steps

Place chicken between 2 sheets plastic wrap.

Using the flat side of a meat mallet , lightly pound the chicken breast to form 1 / 8-inch-thick rectangles.

Toss togerther stuffing mix , mushrooms , parsley , and dash pepper.

Toss with the 2 to 3 tablespoons broth and the butter.

Spoon one-forth of the mixture onto small end of each chicken breast.

Fold in long sides of chicken and roll up into a spiral , starting from the short edge.

Secure with wooden toothpicks.

In a medium skillet brown chicken on all sides in hot oil.

Add the 3 / 4 cup chicken broth and the sage.

Bring to boiling.

Reduce heat.

Simmer covered , about 15 minutes or until chicken is no longer pink , turning rolls halfway through cooking.

Remove chicken rolls.

Keep warm.

Stir cream into flour.

Add to drippings.

Cook and stir until thickened and bubbly.

Cook and stir 1 minute more.

Stir in chives.

Return chicken to pan.

Heat through.

Serve over pasta.

Ingredients

boneless skinless chicken breast halves, herb seasoned stuffing mix, canned mushrooms, fresh parsley, chicken broth, butter, canola oil, half-and-half cream, flour, fresh chives, corkscrew macaroni, ground sage