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Category: Chicken
Prep Time: Cook Time: Total Time:
4 Boneless Skinless Chicken Breast Halves
Salt & Pepper, to taste
2 bunches Fresh Thyme
2 clove garlic
2 Shallots
1 cup Brandy, divided
1/2 cup Heavy Whipping Cream
20 Morel or Other Mushrooms, chopped (fresh, or dried and reconstituted
2 cups Fresh Spinach Leaves
Olive Oil, as needed
2 qt Chicken Stock
2 Tbsp Butter
Place a pot of water on the stove and let it come to a boil. Loosely cover one chicken breast half with plastic wrap and, using the flat side of a meat mallet, pound chicken to 1/4-inch thickness. Season chicken with salt, pepper and some of the fresh thyme, reserving some for the sauce.
In a food processor, pulse the other chicken breast with garlic clove, shallot, salt, pepper and some fresh thyme. Pour in 1/4 cup of the brandy and the cream, processing to a smooth mousse-like consistency. Remove from processor and fold in chopped fresh or reconstituted dried morel mushrooms.
Place fresh spinach leaves on top of the pounded chicken breast, then top with the chicken mousse. Roll up chicken lengthwise, like a jelly roll, making sure it's tight. Wrap in heavy plastic wrap. Tie ends. Place in saucepan with some gently boiling water; poach about 20 minutes or until internal temperature reaches 165 degrees. Place a skillet on stove and heat with a small amount of oil. Remove the plastic wrap from chicken and brown the roll in the pan on all sides, then remove roulade. Remove pan from heat and deglaze with the remaining brandy. Add chicken stock; return to heat. Boil quickly until reduced by two-thirds; add fresh thyme, then season with salt and pepper to taste. Whisk in butter. Slice roulade and serve with sauce.
Helpful Tips:
I absolutely love this dish. I like it served with a mashed orange-scented carrot and creamy Parmesan risotto. If you have a steamer, you can actually steam-poach the chicken.
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* Chicken Roulade With Brandy Sauce *
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 Boneless Skinless Chicken Breast Halves
Salt & Pepper, to taste
2 bunches Fresh Thyme
2 clove garlic
2 Shallots
1 cup Brandy, divided
1/2 cup Heavy Whipping Cream
20 Morel or Other Mushrooms, chopped (fresh, or dried and reconstituted
2 cups Fresh Spinach Leaves
Olive Oil, as needed
2 qt Chicken Stock
2 Tbsp Butter
Place a pot of water on the stove and let it come to a boil. Loosely cover one chicken breast half with plastic wrap and, using the flat side of a meat mallet, pound chicken to 1/4-inch thickness. Season chicken with salt, pepper and some of the fresh thyme, reserving some for the sauce.
In a food processor, pulse the other chicken breast with garlic clove, shallot, salt, pepper and some fresh thyme. Pour in 1/4 cup of the brandy and the cream, processing to a smooth mousse-like consistency. Remove from processor and fold in chopped fresh or reconstituted dried morel mushrooms.
Place fresh spinach leaves on top of the pounded chicken breast, then top with the chicken mousse. Roll up chicken lengthwise, like a jelly roll, making sure it's tight. Wrap in heavy plastic wrap. Tie ends. Place in saucepan with some gently boiling water; poach about 20 minutes or until internal temperature reaches 165 degrees. Place a skillet on stove and heat with a small amount of oil. Remove the plastic wrap from chicken and brown the roll in the pan on all sides, then remove roulade. Remove pan from heat and deglaze with the remaining brandy. Add chicken stock; return to heat. Boil quickly until reduced by two-thirds; add fresh thyme, then season with salt and pepper to taste. Whisk in butter. Slice roulade and serve with sauce.
Helpful Tips:
I absolutely love this dish. I like it served with a mashed orange-scented carrot and creamy Parmesan risotto. If you have a steamer, you can actually steam-poach the chicken.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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