Recipe Of The Week; Chicken Rolls with Herbed Cream Sauce

                                         Coypright of The Old School Housewife

Chicken Rolls with Herbed Cream Sauce
I found this recipe in a magazine.
I give this recipe ** which means good.  It just needed a little more salt.

4 skinless boneless chicken breasts halved and pounded thin.
3/4 cup herb-seasoned stuffing
1- 2 1/2 oz. jar mushroom stems and pieces, drained
1 tablespoon snipped fresh parsley
2 to 3 tablespoons chicken broth
1 tablespoon butter, melted
2 tablespoons cooking oil
3/4 cup broth
1/2 sage
3/4 cup light cream
4 teaspoons flour

1. Place chicken between 2 sheets of wax paper.  Using the flat side of a meat mallet, lightly pound the chicken pieces to form 1/8" thick rectangles.
2. Toss together stuffing mix, mushrooms, parsley and dash pepper.  Toss the 2-3 tablespoons broth and the butter.  Spoon one fourth 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.
3. In a medium skillet brown chicken on all sides in hot oil.  Add the 3/4 cup broth and the sage; bring to boiling.  Reduce heat; simmer, covered, about 15 minutes or until no longer pink, turning rolls halfway through cooking.  Remove chicken rolls; keep warm.  Stir cream into flour;; add to drippings.  Cook and stir until thickened and bubbly; cook and stir 1 minute more.  Return chicken to pan; heat thoroughly.