Chicken Roulades
This stuffed chicken cutlet dish looks fancy and has a rich taste but is easy to put together.
Ingredients
- Chicken Cutlet Filling
- 4 tbsp olive oil
- 1/2 cup diced shallot
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp grated nutmeg
- 4 cups fresh spinach, coarsely chopped
- 1 cup diced Italian Fontina cheese
- 4 thin chicken cutlets, seasoned on both sides with salt and pepper
- Sauce
- 3 tbsp butter
- 2 tbsp unbleached all-purpose flour
- 2/3 cup chicken broth
- 1/2 cup dry white wine
- 1 tsp fresh lemon juice
- fine seat salt to taste
Directions
- Heat 2 tablespoons of the olive oil in a medium size saute pan and add the onions and garlic and cook until the onions are lightly browned. Add the spinach and cook, stirring, for about 2 minutes until the spinach is just wilted. Transfer the mixture to a bowl and let cool slightly. Wipe out the pan and set aside.
- Stir the cheese, nutmeg, and salt into the spinach. Divide and spread the mixture evenly over the cutlets, patting well on the cutlets. Roll each one up like a jelly roll and tie with kitchen string or fasten with toothpicks.
- Return the pan to the stovetop, add the remaining olive oil, and cook the chicken roulades over medium heat until nicely browned on all sides, about 5 minutes. Remove them to a dish and cover with foil to keep warm.
- Wipe out the pan and melt the butter. Whisk in the flour and cook until the mixture forms a paste, about 1 minute. Slowly add the broth and wine, whisking until the sauce is smooth. Remove from the heat and stir in the lemon juice and salt. Pour the sauce over the chicken and serve immediately.
- NOTE: The dish can be prepared a few hours in advance, covered with foil, and refrigerated. To serve, heat, covered, for about 10 to 15 minutes in a preheated 350ºF oven.
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