Name: Succulent Mustardy Chicken Roulades
Yield: 4 servings
Ingredients: 4 tablespoons full fat crème fraîche (or sour cream); 1 tablespoon Dijon mustard; 2 garlic cloves, finely minced; 1 and 1/2 tablespoons finely chopped chervil; 1/2 tablespoon finely chopped tarragon; 1/4 teaspoon finely grated zest from a Meyer lemon (if you haven't got access to Meyer lemons use an ordinary lemon, but in slightly smaller quantities); Eventually a little freshly squeezed juice from a Meyer lemon (or ordinary lemon); Salt and freshly ground pepper; Skinless chicken breasts (about 1.5 pounds); Pancetta (about 4 5 ounces in very thin slices); 1/2 cup Dry white wine (½ cup); 1 cup Chicken broth (1 cup); Knob of butter; 1 pound Button mushrooms, sliced (1 pound); 1 Medium leek, sliced; Salt and freshly ground pepper; 1 tablespoon Finely chopped parsley (1 tablespoon)

Serves: 4 servings

Ingredients: 17

A delectable dish of chicken breast filled with a flavorful mustard mixture, wrapped in pancetta, and simmered to perfection. Served with a savory mushroom and leek mixture, this dish is sure to impress your guests.

Ingredients

4	tablespoons full-fat crème fraîche (or sour cream)
1	tablespoon Dijon mustard
2	garlic cloves, finely minced
1 ¹⁄₂	tablespoons finely chopped chervil
¹⁄₂	tablespoon finely chopped tarragon
¹⁄₄	teaspoon finely grated zest from a Meyer lemon (if you haven't got access to Meyer lemons use an ordinary lemon, but in slightly smaller quantities)
	Eventually a little freshly squeezed juice from a Meyer lemon (or ordinary lemon)
	Salt and freshly ground pepper
	Skinless chicken breasts (about 1.5 pounds)
	Pancetta (about 4-5 ounces in very thin slices)
¹⁄₂	cup Dry white wine (½ cup)
1	cup Chicken broth (1 cup)
	Knob of butter
1	pound Button mushrooms, sliced (1 pound)
1	Medium leek, sliced
	Salt and freshly ground pepper
1	tablespoon Finely chopped parsley (1 tablespoon)

Instructions

1.	In a bowl, combine full-fat crème fraîche, Dijon mustard, finely minced garlic, chopped chervil, tarragon, and Meyer lemon zest. Season with salt and pepper. Adjust the acidity with a squeeze of Meyer lemon juice if needed. Set the mixture aside.
2.	Prepare the chicken breasts by making a lengthwise incision and gently flattening them between clingfilm. Cut into ribbons, then spread the mustard mixture on each ribbon. Roll them up and wrap in pancetta. Secure with cotton string.
3.	Pan-fry the chicken rolls until the pancetta is golden brown. Deglaze the pan with white wine and chicken broth. Simmer for 7-8 minutes until the chicken is almost cooked through.
4.	In another pan, sauté mushrooms in butter until browned. Add sliced leeks and cook until softened. Transfer the mixture to the chicken pan and finish cooking the chicken. Season with salt, pepper, and parsley.
5.	Serve the succulent roulades with lemon wedges, steamed spinach, and a refreshing tomato salad on the side.

Published on Jul 19, 2024 by Luminița