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Chicken Preparation

  • Chicken Leg Quarter Fillet (250g each) 4 pc
  • Blanched Spinach, chopped 240 g
  • Mushroom Duxelle 120 g
  • Parma ham, thinly-sliced 300 g

Sauce Preparation

  • Olive Oil 60 ml
  • White Onions, finely minced 100 g
  • Garlic Cloves, peeled and bruised 50 g
  • Fresh White Button Mushrooms, sliced into quarters 250 g
  • Shiitake mushrooms, fresh, sliced into quarters 250 g
  • White Wine 250 ml
  • Thyme Leaves, fresh 5 g
  • Fresh cream 500 ml
  • Unsalted Butter, cold 60 g

Potato Biscuits Preparation

  • All Purpose Flour 420 g
  • Baking soda 2 g
  • Unsalted Butter, cold, cut into medium-sized cubes 60 g
  • Milk 60 ml
  • Sour Cream 180 ml
  • Unsalted Butter, melted 60 ml


  • Baby Vegetables, blanched 120 g
  1. Chicken Preparation

    • Preheat an oven to 350F
    • Season the chicken with Knorr Aromat Seasoning Powder
    • Position the spinach and mushrooms onto each chicken fillet
    • Cut some foil enough to fit each chicken fillet
    • Position Parma ham on each piece of foil
    • Lay each chicken with spinach and mushrooms onto each Parma ham
    • Roll each foil to create roullades
    • Bake the roullades for 15 minutes
  2. Sauce Preparation

    • In a heavy-bottomed straight side saute pan, heat the olive oil
    • Add unsalted butter and sweat the onions and garlic until fragrant
    • Add the mushrooms and saute until cooked-through
    • Add the Knorr Chicken Broth and stir well
    • Add white wine and simmer for a few minutes
    • Add the diluted Knorr White Sauce Mix and mix well
    • When the sauce starts to simmer, add the chicken and let it cook through
    • Taste and adjust seasoning
    • Add thyme leaves
    • Finish the sauce with cream
    • Turn the heat off and mount the sauce with pats of cold butter
  3. Potato Biscuits Preparation

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

    • On a serving plate, drizzle the sauce
    • Place a roullade slice in the middle
    • Break the potato biscuits apart and position around the plate
    • Garnish with baby vegetables