Chicken Rolls With Herbed Cream Sauce

• 4 boneless skinless chicken breast halves
• 34 cup herb seasoned stuffing mix
• 2 12 ounces canned mushrooms, drained
• 1 tablespoon fresh parsley, snipped
• 2 -3 tablespoons chicken broth
• 1 tablespoon butter, melted
• 2 tablespoons canola oil
• 34 cup chicken broth
• 34 cup half-and-half cream
• 4 teaspoons flour
• 2 tablespoons fresh chives, snipped
• 2 cups corkscrew macaroni, cooked and drained (optional)
• 12 teaspoon ground sage

1. Place chicken between 2 sheets plastic wrap; using the flat side of a meat mallet, lightly pound the chicken breast to form 1/8-inch-thick rectangles.
2. Toss togerther stuffing mix, mushrooms, parsley, and dash pepper; toss with the 2 to 3 tablespoons broth and the butter.
3. Spoon one-forth of the mixture onto small end of each chicken breast; fold in long sides of chicken and roll up into a spiral, starting from the short edge; secure with wooden toothpicks.
4. In a medium skillet brown chicken on all sides in hot oil; add the 3/4 cup chicken broth and the sage; bring to boiling.
5. Reduce heat; simmer covered, about 15 minutes or until chicken is no longer pink, turning rolls halfway through cooking; Remove chicken rolls; keep warm.
6. Stir cream into flour; add to drippings; cook and stir until thickened and bubbly; cook and stir 1 minute more.
7. Stir in chives; return chicken to pan; heat through; Serve over pasta.
8. Note: make ahead tip; Prepare chicken rolls but do not cook; cover and chill up to 4 hours, continue as above.

chicken, herb seasoned stuffing mix, mushrooms, fresh parsley, chicken broth, butter, canola oil, chicken broth, cream, flour, fresh chives, macaroni, ground sage

Taken from www.food.com/recipe/chicken-rolls-with-herbed-cream-sauce-139537 (may not work)