Chicken Roulade with a Fricassée of Mushrooms

Chicken Roulade with a Fricassée of Mushrooms
Chicken Roulade with a Fricassée of Mushrooms
Ingredients
Filling
  • 3tablespoons vegetable oil
  • 10ounces white mushroomstrimmed, cleaned, and sliced thin
  • 1small leekswhite part halved lengthwise, washed, and chopped
  • 2cloves garlicminced
  • 1/2teaspoon thymechopped
  • 1tablespoon lemon juice
  • 4ounces dry white wine
  • 1tablespoon parsleychopped
  • 1teaspoon coarse salt
  • 1/2teaspoon black pepper
Roulade
  • 4each chicken breastboneless/skinless, 6-8 ounces each
Sauce:
  • 1tablespoon vegetable oil
  • 1tablespoon butter
  • 1pound cremini mushroomstrimmed, cleaned and cut into 1/4-inch slices
  • 4medium shallotssliced
  • 2ounces dry white wine
  • 1tablespoon flour
  • 1clove garlic
  • 12ounces chicken stock
  • 3ounces sour cream
  • 1/2teaspoon nutmeg
  • 2teaspoons lemon juice
  • 2teaspoons tarragonminced
Yield:
Instructions
Make the Filling:
  1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated and mushrooms are golden brown, 8 to 11 minutes.
  2. Add 1 tablespoon oil and leek; continue to cook, stirring frequently, until softened, 2 to 4 minutes.
  3. Add garlic and thyme, and cook, stirring frequently, until fragrant, about 30 seconds.
  4. Add 1 1/2 teaspoons lemon juice and cook until all moisture has evaporated, about 30 seconds.
  5. Transfer mixture to bowl of food processor. Pulse mushroom mixture in food processor until roughly chopped, about five 1-second pulses.
  6. Transfer mushroom mixture to bowl and add 1 1/2 teaspoons parsley, salt, and pepper. Using rubber spatula, fold together ingredients until well combined. Check for taste and adjust seasoning as needed.
Make the Roulade:
  1. Lay out a large sheet of plastic wrap and dampen it with a few drops of water.
  2. Lay the trimmed chicken breast skin side down on the plastic wrap and fold over the remaining plastic wrap on top of the chicken.
  3. Using a meat mallet and glancing blows, pound the thickest part of the chicken breast even with the thinner end of the breast. Turn the breast over and pound the entire breast using the smooth side of the mallet as thin as possible without tearing the breast meat. Remove the breast from the plastic wrap.
Add the Filling:
  1. Place a new 3-feet long piece of plastic wrap on the counter and lay the flattened chicken breast skin-side down. Place some of the filling in the middle of the breast and roll the chicken breast tightly over the filling. Be sure to not overfill the breast.
  2. Grab ends of plastic wrap, and using a counter twisting motion, form the roulade into a tight cylinder. Once the cylinder forms, roll the roulade on your work surface, pushing it away from you in rapid motions, while still holding the plastic wrap ends. Repeat this motion a few times until the plastic wrap builds tension and the roulade is noticeably tight. Tie the ends off to maintain a tension in the tight cylinder.
  3. Poach the roulade in a 165˚F water bath for 45 minutes. (The roulades may be removed at this point, chilled in an ice bath and reserved chilled until service.)
  4. If needed, return the roulade to the water bath and re-therm to an internal temperature of 165˚F.
  5. Using a slicing knife, slicing directly through the plastic, slice the roulade into 5 or 6 diagonal pieces. Remove the plastic from each piece.
Make the Sauce:
  1. Heat oil in 12-inch skillet over medium-high heat until smoking. Add the butter, mushrooms, shallot, and wine and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add stock and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits.
  2. While the sauce simmers, whisk the sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Keep warm.
Plating:
  1. Place 2-3 ounces of sauce in the middle of 4 warm service plates. Lay the the center-cut pieces of the roulade slightly overlapping one another around the sauce. Serve.