Chicken roulade with ham and asparagus
Ready in: 0:35 h
Preparation time: 10 min.
Created on: 04.08.2016
Last changes: 14.02.2018
- Peel the asparagus, then cut off the woody ends. Place the asparagus in the deep steamer basket and sprinkle with ¼ teaspoon of salt and sugar. Pour 500 ml water into the blender jug, place the steamer basket on top and cook using the steamer button/10 minutes. Allow the asparagus to cool and reserve the cooking liquid.
- Hammer the chicken escalopes flat, then season with a pinch each of salt and pepper. Place a slice of ham and 2 spears of asparagus, one white and one green, on each escalope, then roll up. Secure with kitchen twine.
- Heat the clarified butter in a frying pan and brown the roulades. Pour in 250 ml of the water used to cook the asparagus, together with the warm vegetable stock, then simmer the roulades for 15 minutes. Remove from the pan and keep warm.
- Blend the cream into the residue in the pan and cook until the sauce has reduced a little. Season with salt and pepper. Serve the chicken roulades with the creamy sauce.
Bon appétit with Monsieur Cuisine