Chicken Preparation

  • Chicken Leg Quarter Fillet 1.0 kg
  • Blanched Spinach, chopped 240.0 g
  • Mushroom Duxelle 120.0 g
  • Ham, Parma, thinly sliced 300.0 g

Sauce Preparation

  • Olive Oil 60.0 ml
  • White Onions, finely minced 100.0 g
  • Garlic Cloves, peeled and bruised 50.0 g
  • Fresh White Button Mushrooms, sliced into quarters 250.0 g
  • Shiitake Mushrooms, fresh, sliced into quarters 250.0 g
  • White Wine 250.0 ml
  • Thyme Leaves, fresh 5.0 g
  • Fresh cream 500.0 ml
  • Unsalted Butter, cold 60.0 g

Potato Biscuits Preparation

  • All Purpose Flour 420.0 g
  • Baking soda 2.0 g
  • Unsalted Butter, cold, cut into medium-sized cubes 60.0 g
  • Milk 60.0 ml
  • Sour Cream 180.0 ml
  • Unsalted Butter 60.0 ml


  • Baby Vegetablesblanched 120.0 g
  1. Chicken Preparation

    1. Preheat an oven to 350F.
    2. Season the chicken with Knorr Aromat. 
    3. Cut some foil enough to fit each chicken fillet.
    4. Position Parma ham on each piece of the foil.
    5. Lay each chicken with spinach and mushrooms onto the Parma ham. 
    6. Roll each foil to create roulades.
    7. Bake the roulades for 15 min.
  2. Sauce Preparation

    1. In a heavy-bottomed straight side sauté pan, heat the olive oil.
    2. Add unsalted butter and sweat the onions and garlic until fragrant.
    3. Add the mushrooms and sauté until cooked-through.
    4. Add Knorr Chicken Broth and stir well.
    5. Add the white wine and simmer for a few minutes.
    6. Dissolve 15g of Knorr Cream Soup Base Mix into 120ml of water. Bring to boil and simmer for 3 minutes. Add to the main mixture, stir well.
    7. When the sauce starts to simmer, add the chicken and let it cook through.
    8. Taste and adjust seasoning.
    9. Add the thyme leaves.
    10. Finish the sauce with cream.
    11. Turn the heat off and mount the sauce with pats of cold butter.
  3. Potato Biscuits Preparation

    1. Preheat an oven to 450F.
    2. In a mixing bowl, sift the flour, baking powder, salt, and baking soda together.
    3. Add Knorr Mashed Potato Flakes.
    4. Using a pastry blender or cutter, cut the cold butter in until the mixture resembles a coarse meal.
    5. Fold the sour cream in, then, stir the milk in to form a dough.
    6. Place the dough on a lightly-floured surface and knead lightly.
    7. Pat down or roll the dough out to half an inch thickness.
    8. Cut the biscuits into desired shapes.
    9. Transfer these onto a baking sheet.
    10. Bake the biscuits for 10-12 minutes.
    11. Remove the baked biscuits from the oven and brush with melted butter.
  4. Assembly

    1. On a serving plate, drizzle the sauce.
    2. Place the roulade slice in the middle.
    3. Break the potato biscuits apart and position around the plate.
    4. Garnish with baby vegetables.