Dazzling Chicken Roulade With Carrots
Serving Size / Yield
- 2 chicken breast halves, boneless and skinless
- 1 bunch fresh thyme
- 1 clove garlic
- 1 shallot
- 1/2 C. brandy, divided
- 1/4 C. heavy whipping cream
- 2 carrots, chopped
- 1 C. fresh spinach leaves
- 1 qt. chicken stock
- 1 Tbs. butter
- Salt and pepper to taste
- Olive oil for cooking
Boil water in stove. Cover one chicken breast half with plastic wrap and use the flat side of meat mallet. Pound chicken to 1/4-inch thickness. Season chicken with salt, pepper and some fresh thyme. Reserve some sauce.
In a food processor, pulse the second chicken breast with garlic clove, shallot, salt, pepper and some fresh thyme to taste. Pour in 1/4 C. brandy and cream, processing until thickly smooth. Remove from processor and fold in carrots.
Place fresh spinach leaves on top of pounded chicken breast. Top with chicken mousse. Roll up chicken lengthwise. Wrap in heavy plastic wrap. Tie ends. Place in saucepan with some boiling water. Poach for about 15 to 20 minutes.
Place a skillet on stove and heat with a small amount of oil. Remove plastic wrap from chicken and brown the roll in the pan on all sides. Remove roulade. Remove pan from heat and deglaze with remaining brandy. Add chicken stock. Return to heat. Boil quickly until reduced by two-thirds. Add fresh thyme. Season with salt and pepper to taste. Whisk in butter. Slice roulade and serve with sauce.