Chicken Or Duck Rouladen With Morel Sauce Recipes

CHICKEN WITH MORELS

Steps:

• Preheat the oven to 375 degrees F.
• Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
• Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
• Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

CHICKEN OR DUCK ROULADEN WITH MOREL SAUCE

Steps:

• In a small heavy saucepot boil water with sugar, without stirring, until a golden caramel.
• Remove pot from heat& carefully add red-wine vinegar& 1 tablespoon Balsamic vinegar down side of pan.
• Stir mixture over moderate heat until caramel is dissolved, about 3 minutes.
• Remove from heat.
• In a heavy saucepan sautè the Morel Mushrooms in butter, stirring over moderate heat until the liquid from the mushrooms is evaporated, about 5 minutes.
• Transfer mushrooms with a slotted spoon to a bowl& reserve.
• Add shallots& garlic to pan& cook, stirring until golden.
• Stir in wine& boil until reduced to about 1 cup, about 15 minutes.
• Add chicken broth& the reserved morel soaking liquid& reduce to about 1 1/4 cups, about 15 minutes.
• Remove pan from heat& stir in caramel mixture, chives& parsley.
• Add mushrooms to sauce with salt& pepper to taste.
• If desired, stir in additional Balsamic vinegar, 1 teaspoon at a time& lemon juice.
• Wilt the red chard& set aside.
• Slightly season the flattened breasts with salt, pepper,& just a little bit of allspice (do not overdo allspice).
• Place each breast onto a leaf of Chard.
• Place a sautèed black trumpet mushroom in the middle of each breast.
• Place Morel mushroom mix in middle of each breast.
• Roll up the breasts.
• Wrap each breast in saran wrap& then tie both ends together, which will keep the saran wrap from opening.
• Cook in boiling water 16 minutes for medium rare.
• Remove& serve topped with the Morel Sauce.
• NOTE: This recipe is best with duck breasts, rather than chicken breasts, but duck breasts can only be gotten in a specialty gourmet store& are usually expensive.
• However, if you wish to really treat yourself or impress someone, use duck breasts.

ELEGANT CHICKEN ROULADES WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 400°F Butterfly each chicken breast with a sharp knife; press open like a book.
• Season both sides with poultry seasoning and pepper and pound 1/4-inch thick between 2 sheets of plastic wrap with a meat mallet. Remove plastic wrap.
• Place equal amounts of prosciutto, cheese and mushrooms on each chicken breast; press down on cheese to compress.
• Starting from the long side, roll up chicken tightly, then roll each in a piece of parchment paper. Twist edges of parchment to seal chicken inside.
• Place seam-side down on a baking sheet; bake for 30 minutes.
• While chicken is cooking, prepare sauce by melting 4 tablespoons butter in a medium saucepan. Stir in flour and cook over medium heat for about 2 minutes. Slowly whisk in chicken broth until smooth. Simmer mixture until reduced by half, stirring occasionally; remove from heat.
• Grind porcini mushrooms in a blender or food processor until they form a fine powder. Set aside 1/4 cup; save remaining for another use. Whisk 1/4 cup mushrooms, sherry, sour cream and remaining 2 tablespoons butter into sauce; simmer over low heat for a few minutes more. Season to taste with salt and pepper.
• Remove chicken from parchment and slice 1/2-inch thick. Arrange on 4 serving plates and drizzle with some of the sauce. Serve remaining sauce on the side.

CHEESY CHICKEN ROULADES WITH PESTO

Steps:

• Preheat the oven to 350 degrees F.
• Place one chicken breast between 2 pieces of parchment paper or wax paper and pound it with a meat tenderizer (or the bottom of a heavy skillet) until it is 1/4 inch thick. Repeat with the remaining chicken breasts.
• Combine the basil, Parmesan, garlic and pine nuts in a blender. Pulse for 15 seconds, then with the blender running, stream in the oil. Scrape down the sides of the blender as needed and continue blending until the pesto is pureed. Taste and season the pesto with salt and pepper.
• Spread one-fourth of the pesto on one side of each of the chicken breasts, then top the pesto with 3 slices of mozzarella per chicken breast. Beginning at the shorter end, tightly roll up each chicken breast and secure it with a toothpick. Sprinkle the outsides of the roulades with salt and pepper.
• Heat a large ovenproof skillet over medium heat and add 2 to 3 tablespoons oil. Once the oil is hot, add the roulades and sear them on all sides until they're browned, about 10 minutes.
• Transfer the skillet to the oven and bake the roulades until they are cooked throughout and reach an internal temperature of 165 degrees F, 5 to 8 minutes.
• Remove the roulades from the oven and let them rest for 5 minutes. Remove the toothpicks, then slice and serve.