Chicken Roulade with Mustard Wine Sauce & Carrots

Since 2023, I’ve been embracing the idea of romanticizing cooking at home—even when I’m dining alone. There’s something special about preparing a meal just for yourself, setting up the table, and truly enjoying the process. Right now, I live with my baby cat, and after over a decade abroad, I’ve gotten used to having solo dinners. But rather than feeling lonely, I find joy in it.

I love decorating my kitchen, picking out ingredients, taking photos, filming little clips—it makes the whole experience feel even more fulfilling. That’s why I want to inspire others who love cooking at home: make it something beautiful, something special.

Today’s dish: Chicken Roulade filled with Mushrooms & Spinach, served with Mustard Wine Sauce and Pan-Seared Carrots.

Ingredients

Chicken Roulade

• 1 chicken breast, butterflied and flattened

• 4-5 button mushrooms (white or brown), finely minced

• 3-4 spinach leaves

• 1 small shallot, minced

• 1 clove garlic, minced

• ⅓ cup white wine

• ¼ cup chicken or vegetable stock

• Salt & black pepper, to taste

• Olive oil, for cooking

• Cooking twine, for tying

Mustard Wine Sauce

• 1 small brown onion, finely diced

• ⅓ cup white wine

• 1 tsp grain mustard

• 1 tsp yellow mustard

• ¼ cup chicken or vegetable stock

• 50ml heavy cream

• 30g unsalted butter

• 1 sprig thyme

Pan-Seared Carrots

• 6-8 baby carrots, cleaned

• ½ tbsp butter

• water

Method

1. Mushroom & Spinach Filling

1. Heat olive oil in a pan over low heat.

2. Sauté minced shallot and garlic until fragrant.

3. Add mushrooms, cooking slowly to release moisture (about 4-5 minutes).

4. Pour in white wine and chicken stock, letting it reduce.

5. Season with salt and pepper, then let it cool.

2. Chicken Roulade

1. Butterfly the chicken breast (cut in half but not all the way through) and flatten with a rolling pin.

2. Spread the mushroom filling evenly, then layer the spinach leaves on top.

3. Carefully roll up the chicken, securing it tightly with cooking twine.

4. Heat a pan and sear the roulade on all sides until golden brown (2-3 minutes per side).

5. Add butter and thyme, basting the chicken.

6. Transfer to a preheated oven at 160-170°C and roast for 30-40 minutes.

7. Once done, let it rest before slicing.

3. Pan-Seared Carrots

1. Heat a pan with butter over medium heat.

2. Sear the baby carrots, then add a splash of water.

3. Cook for 7-8 minutes until tender but still firm.

4. Mustard Wine Sauce

1. In the same pan used for the chicken, sauté brown onions until translucent.

2. Pour in white wine, letting it reduce for 3-4 minutes.

3. Stir in grain mustard and yellow mustard until dissolved.

4. Add stock and let it simmer for 3-4 minutes.

5. Finish with heavy cream, stirring until thickened.

5. Assemble & Enjoy

1. Spread the mustard sauce on the plate.

2. Slice the chicken roulade and place it over the sauce.

3. Arrange the baby carrots on the side.

4. Pour yourself a glass of white wine, sit back, and enjoy your beautifully plated homemade meal.