Chicken Roulade with Lemon Butter Sauce
Butterflied chicken breast gets pounded flat, rolled around ham and cheese, and pan-fried until golden. A five-minute lemon butter sauce goes on top instead of the usual breaded coating. It looks like a restaurant dish, but it's straightforward enough for a weeknight.
Servings: 4 people
Calories: 450kcal
Ingredients
Chicken Roulade
- 1 chicken breast split into 2 portions, each sliced in half (for a total of 4 thin pieces)
- ¼ cup All purpose flour
- 4 large slices of Thin Ham
- 2 cups Cheese cheese shredded
- salt and pepper
For Creamy Lemon Butter Sauce
- 2 tablespoon butter
- 1 cup half and half
- 1 teaspoon chicken or beef powder
- ½ teaspoon garlic powder
- Mixture of ¼ cup water and 3 teaspoon cornstarch
- Juice of half of lemon
Instructions
- Flatten the Chicken – Place the butterflied chicken breast between plastic wrap and pound it to an even thickness using a meat mallet. Season with salt and pepper.
- Add the Filling – Lay the chicken flat and arrange a layer of cheese, followed by ham, and another layer of cheese on one side.
- Roll and Secure – Carefully roll up the chicken tightly and secure it with kitchen twine to hold its shape.
- Coat with Flour – Lightly roll the chicken roulade in flour, ensuring an even coating.
- Pan-Fry – Heat oil in a pan and fry the roulade until golden brown on all sides and cooked through.
- Rest and Serve – Let the roulade rest for a few minutes before slicing to keep it juicy. Enjoy!
- Remove Kitchen Twine – Carefully cut and remove the kitchen twine before slicing.
- Add the Sauce – Drizzle the creamy lemon butter sauce over the roulade for extra flavor. Enjoy!
For Creamy Lemon Butter Sauce
- Melt the Butter – In a small saucepan over medium heat, melt 2 tablespoons of butter until slightly bubbly.
- Add Seasonings – Stir in 1 teaspoon chicken or beef powder and garlic powder, mixing well to infuse the flavors.
- Pour in the Half & Half – Slowly add half and half, stirring continuously to prevent curdling.
- Thicken the Sauce – In a small bowl, mix ¼ cup water with 3 teaspoons cornstarch until smooth. Gradually pour this into the saucepan while stirring. Let it simmer until the sauce thickens.
- Add Lemon Juice – Turn off the heat and stir in the juice of 1 small lemon. Mix well to balance the creamy and tangy flavors.
- Adjust Consistency – If the sauce is too thick, add a splash of water or half and half. If too thin, let it simmer a bit longer.
- Serve – Drizzle over the sliced chicken roulade and enjoy!
Notes
- Chill the tied roulade for at least 30 minutes before cooking if you have time. It firms up the roll and gives you cleaner slices later. Overnight works too.
- Smooth side down when you lay the chicken flat to fill it. It becomes the outside of the roll and gives you a cleaner finish once sliced.
- Don't overstuff. A heaping quarter cup of filling per roll is plenty, more than that and it won't close cleanly.
- Use an instant-read thermometer. 165°F at the thickest point is the target, the outside can look done before the inside is.
- Rest for a few minutes before slicing. Skipping this is the most common reason the filling falls out.
- No kitchen twine? Toothpicks work too, just remove them before serving.
- Leftovers keep for up to 3 days in the fridge. Reheat in a 350°F oven, not the microwave, which makes the outside rubbery.
Nutrition
Calories: 450kcal
