For the filling
230g of canned mushrooms
10 small cucumbers or 3 large ones, canned
4 tablespoons of red pepper flakes
6 tablespoons of biscuit flour
2 eggs
salt and black pepper to taste
For the strips
1 chicken breast without bones
salt and black pepper to taste
2 tablespoons of olive oil
5 slices of smoked bacon
1 1/3 cup of chicken broth
For the sauce
1 1/3 cup of white wine
4 tablespoons of heavy cream
2 to 3 tablespoons of cornstarch
For the filling
230g of canned mushrooms
10 small cucumbers or 3 large ones, canned
4 tablespoons of red pepper flakes
6 tablespoons of biscuit flour
2 eggs
salt and black pepper to taste
For the strips
1 chicken breast without bones
salt and black pepper to taste
2 tablespoons of olive oil
5 slices of smoked bacon
1 1/3 cup of chicken broth
For the sauce
1 1/3 cup of white wine
4 tablespoons of heavy cream
2 to 3 tablespoons of cornstarch
Cut the chicken breast without bones into 12 strips and reserve
For the filling, chop the mushrooms, cucumbers, and add 2 tablespoons of red pepper flakes, biscuit flour, and lightly beaten eggs
Mix everything well and season with salt and black pepper to taste
Season the strips with salt and black pepper
Divide the filling and distribute the strips
Roll up and tie well
Heat the olive oil and fry the rolls with smoked bacon cut into small pieces
Add the chicken broth and cook for about 30 minutes, until they are tender
Remove the rolls from the pan and keep warm
Add the wine
Mix the heavy cream with cornstarch and add to the chicken
Stir and let it thicken slightly
Add the remaining red pepper flakes to the sauce
Serve the sauce separately or over the chicken rolls
Serves 6
