Chicken Roulades with Prosciutto, Thyme, and Creamy Mushroom Sauce

Prep the chicken: slice the breasts horizontally to form a pocket, or pound them thin (about 5–7 mm thick). Lightly season with salt and pepper.

Place 1–2 slices of prosciutto, 2–3 sprigs of thyme, and a bit of grated cheese (if using) on each piece. Roll them up tightly and secure with kitchen twine or toothpicks.

Heat 5–7 ml of olive oil in a skillet and quickly sear the roulades on all sides for 2–3 minutes until lightly browned. Transfer to a baking dish and finish in the oven at 180°C (350°F) for about 10–12 minutes (internal chicken temperature should reach about 75°C / 165°F). Let them rest for 3–4 minutes, then remove the twine or toothpicks.

In the same skillet, melt the butter with the remaining olive oil, add the shallot, and sauté for 2–3 minutes until softened. Add the mushrooms and cook over high heat for 5–7 minutes until golden brown and excess moisture has evaporated. Stir in the garlic and cook for 30 seconds.

Deglaze with wine (if using)—pour it in and let it reduce for 1–2 minutes. Lower the heat, pour in the heavy cream, heat through, and simmer until thickened to your liking (2–3 minutes). Season with salt and pepper to taste.