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    You are in: Home / Recipes / Chicken Rouladen With Lemon Coriander Sauce Recipe
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    Chicken Rouladen With Lemon Coriander Sauce

    Chicken Rouladen With Lemon Coriander Sauce. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Bergy's Note:

    This is a german, Asian, American fusion recipe. No one type of cuisine can take credit only my imagination can. It is very easy to prepare, looks elegant and is very kind to your taste buds. The idea of using instant potato flakes as a coating came from another Recipezaar recipe that I tried and liked. The potato Flakes form a lovely golden crisp outer layer. I recommend that you pour the sauce over the chicken just before serving or serve it on the side.

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    Units: US | Metric

    • 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. 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. 2
      Repeat with second breast
    3. 3
      Beat the egg with the water and dip each breast in the egg then into the potato flakes
    4. 4
      Coat well, if necessary dip twice
    5. 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. 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. 7
      Remove from heat
    8. 8
      Pour over the chicken rouladens just before serving or serve on the side

    Ratings & Reviews:

    • on February 19, 2005


      This was lots easier to prepare than I thought it would be. I used a homemade sweet coarse chopped relish instead of chopping the pickles. I was surprised at how well the instant potatoes worked for a breading. Very flavorful and did adhere well. I liked the flavor of the sauce, but I never got mine very thick. I cooked it much longer than specified and reduced by half and still ended up with a watery sauce. I also ended up with tons more sauce than was needed. DH put this on the repeat list. I thought this was an imaginative use of contest ingredients and am glad I tried it! Thanks for your contribution to RSC.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Rouladen With Lemon Coriander Sauce

    Serving Size: 1 (469 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 470.6
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 5.8 g
    Cholesterol 189.4 mg
    Sodium 558.1 mg
    Total Carbohydrate 35.8 g
    Dietary Fiber 1.6 g
    Sugars 13.3 g
    Protein 33.5 g

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