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fresh/rolled - Chicken w/Herb Cream Sauce

Source of Recipe

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fresh/rolled - Chicken w/Herb Cream Sauce

4 skinless, boneless chicken breast halves (about 1 pound total)
3/4 cup herb seasoned stuffing mix
1, 2 1/2 ounce jar mushroom stems and pieces, drained
1 teaspoon dried parsley or 1 tablespoon freshly chopped
2 to 3 tablespoons chicken broth
1 tablespoon melted butter or margarine
2 tablespoons Olive oil
3/4 cup chicken broth
1/2 teaspoon ground poultry seasoning or sage
3/4 cup 1/2+1/2 or light cream
4 teaspoons flour
2 teaspoons dried chives or 2 tablespoons freshly chopped

Place chicken between 2 sheets of plastic wrap.
Lightly pound the chicken pieces to form 1/8 inch thick.
Toss together stuffing mix, mushrooms, parsley, and a
dash of pepper.
Toss with the 2 to 3 tablespoons broth and the butter.
Spoon 1/4 of mixture onto small end of each breast.
Fold in long sides of chicken and roll up, starting from the
short edge. Secure with wooden toothpicks.
In a medium skillet brown chicken on all sides in hot oil.
Add the 3/4 cup broth and the poultry seasoning;.
Boil, then cover and simmer about 15 minutes or until no
longer pink, turning rolls halfway through cooking.
Remove chicken rolls and keep warm.
Stir cream into flour and whisk into drippings. Cook and
stir until thickened and bubbly; cook and stir 1 minute more.
Stir in chives.
Return chicken to pan and heat through.
Serve over noodles, boiled potatoes or rice.
Makes 4 servings.

Make-ahead tip:
Prepare chicken rolls but do not cook. Cover and chill up to 4 hours.
Continue as above.