Chicken Roulade with Dijon Cream Sauce

Want to make your chicken fancy?  Try this delicious Chicken Roulade–it’s a French term for meat and seafood rolled and stuffed.  In this case, a chicken breast. I used shallots, Prosciutto, and Gruyere’ cheese but you can add mushrooms, spinach, sun-dried tomatoes or any of your favorite fillings.

It seems harder than it really is…you can even have your butcher butterfly and flatten the chicken breasts. The Dijon cream sauce is the finishing touch to this simple yet elegant meal.  And the best part–this can all be assembled ahead of time so a perfect meal for guests!

Chicken Roulade with Dijon Cream Sauce

 

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Author: Tonja Engen

Ingredients

• 3 skinless boneless chicken breasts
• 3 small shallots, minced
• 4-6 slices prosciutto, diced
• 2 tsp. fresh thyme leaves
• ½ cup grated Gruyere' cheese
• ¼ tsp. red pepper flakes
• 1 Tbls. olive oil
• 1 Tbls. butter
• 1 cup white wine
• 1 cup chicken stock
• ½ cup heavy cream
• 2 Tbls. Dijon mustard

Instructions

1. Preheat oven to 350°F.
2. In a skillet over medium heat add 1 tablespoon of olive oil. Add prosciutto and saute' until crisp 3-4 minutes. Remove to paper towel lined plate. Add minced shallots to skillet cook over low heat, stirring, until softened, 3-5 minutes. Transfer shallots to a small bowl along with prosciutto thyme, and grated Gruyere'.
3. Next, butterfly each chicken breast by slicing horizontally almost all the way through each breast. Cover chicken breast with plastic wrap and pound to ⅛-inch thickness. Season chicken with salt and pepper.
4. Arrange shallot mixture over each each breast. Tightly roll up each breast lengthwise, tucking in ends to enclose filling, and secure chicken with 2 pieces of twine tied about a ¼ of the way in on each side.
5. Add oil and butter to a large skillet over medium-high heat until hot. Brown roulades all over, turning them, about 5 minutes total. Transfer roulades to foil-lined cookie sheet and bake in oven 20 to 25 minutes.
6. While roulades are baking, add wine to skillet and deglaze over moderately high heat, scraping up brown bits. Boil wine until reduced to about 2 tablespoons. Add chicken stock, cream, and Dijon and bring to a boil. Whisk sauce, salt and pepper to taste and then turn heat to low and simmer until chicken is done and sauce thickens.
7. When chicken is done, carefully discard twine and cut into ½-inch slices. Arrange roulade slices on platter and serve with sauce on the side.

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