Poached Chicken Roulades
With a little bit of extra effort, the common chicken breast can become impressive enough to serve to the most exacting customer. This dish turns out a delightfully moist chicken entreé with a rich pasta sauce all in one.
1 garlic clove, minced
1 lb. spinach, stems removed
Salt and black pepper, to taste
4 boneless, skinless chicken breasts, 1⁄3-in. thick
4 oz. fontina cheese, grated
About 2 qt. chicken stock
1 lb. sliced fresh mushrooms
2 shallots, minced
3 oz. heavy cream
8 oz. fusili pasta, cooked
1. Heat 1 tbsp. olive oil in large, deep skillet. Add garlic; cook 1 min. to soften. Add spinach and 3 tbsp. water; cook, stirring quickly, until wilted. Season with salt and pepper; cook 1 min. longer.
2. Sprinkle pounded chicken breasts with salt and pepper. Divide spinach mixture and cheese over each breast. Starting at the longer side, roll up breasts to enclose filling; tie with string to hold in place.
3. Bring chicken stock to a boil in a large pot; reduce heat to medium so stock is gently simmering. Add chicken roulades and poach about 15 min., until cooked through.
4. Remove chicken from poaching liquid and keep warm. Cook poaching liquid until
reduced to 1 1⁄2 cups.
5. Meanwhile, heat 2 tbsp. olive oil. Add mushrooms and shallots; sauté 5-6 min.
6. Stir cream into reduced poaching liquid; cook until thickened. Stir in mushroom mixture to heat through.
7. For service, slice chicken roulades into pinwheels; place over pasta and nap with mushroom sauce. Sprinkle with parsley.