Chicken Rouladen With Lemon Coriander Sauce

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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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Ingredients [?]

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  • add   1/2 cup white wine
  • add   1 1/4 teaspoons cornstarch
  • add   1 1/4 teaspoons dried coriander
  • add   1 egg
  • add   5 tablespoons lemon juice
  • add   3/4 cup instant potato flakes
  • add   1 tablespoon vegetable oil
  • add   salt and pepper
  • add   1 1/4 tablespoons white sugar or Splenda sugar substitute
  • add   1/2 cup chicken consomme
  • add   1/4 cup sweet gherkins, chopped (I use sweet hot pepper pickles)
  • add   1 tablespoon butter
  • add   2 boneless skinless chicken breasts
  • add   2 tablespoons water


  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. Repeat with second breast
  3. Beat the egg with the water and dip each breast in the egg then into the potato flakes
  4. Coat well, if necessary dip twice
  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. 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 towardthin if you want it thicker add a bit more cornstarch mixed with cold water, add wine and bring to a light simmer
  7. Remove from heat
  8. Pour over the chicken rouladens just before serving or serve on the side