Wednesday, July 26, 2017

Toasted Almond Chicken Roulade in Orange Cream Sauce

What I love about this gorgeous chicken dish packed with sexy flavor is it's seasonal flexibility. For winter months, it presents a cheerful addition to any meal on a gloomy winter day. It's perfect special occasions like Christmas or Easter. Also, a total winner and stunner for any family special occasion. 

Boneless chicken breasts are lightly marinated with mild yellow mustard then rolled up around a mixture of toasted almond leaves, fresh chopped dill and orange zest. The chicken roulade is then skillet-simmered in an orange cream white wine sauce. Reduce the calories and fat by using Half & Half or a lighter version of the heavy cream. 

Toasting the almonds makes all the difference in flavor. Don't skip this step. It only takes a few minutes to do. 

The result is a light flavor combination that together packs a punch. You can pair this with a simple salad in summer or a side of butter noodles in the colder months. 
Toasted Almond Chicken Roulade
 in Orange Cream Sauce
Prep Time: 20 minutes
Cook Time: 30 minutes 
Yield: Serves 6
  • 6 large boneless chicken breasts
  • Kosher salt & freshly ground black pepper
  • 3 tablespoons mild yellow mustard 
  • 1 cup blanched almond leaves 
  • 2 oranges (plus some extra orange slices for garnish, if desired)
  • 1 tablespoon freshly chopped dill, plus some sprigs for garnish if desired. 
  • 2 medium yellow or white onions
  • 4 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 1/2 teaspoon white granulated sugar
  • 1 cup heavy cream 
  • Rinse the chicken breasts and pat them dry with a paper towel. Pound them flat. you don't want to pound them as flat as a schnitzel cut, but flat enough to fill and roll. 
  • Season the chicken with salt and pepper on both sides. 
  • Use a pastry brush to coat the chicken breasts on the inner side with the mild mustard and set the seasoned chicken aside for 10 minutes. 
  • Place the blanched almond leaves in a frying pan over medium heat. 
  • Stir the almonds frequently until the start to brown. Remove and set aside. Warning - do not turn your back on the toasted almonds. They can burn very quickly. 
  • Rinse the oranges and pat dry. Zest both oranges and juice them. Reserve the juice. In a small bowl, mix the toasted almond leaves with the orange zest and the freshly chopped dill. You may want to reserve a few tablespoons of toasted almonds for garnish. 
  • Divide the mixture between the chicken breasts, coating the top sides of each.
  • Roll the chicken breasts up individually. Tie each of them up with kitchen twine.
  • Peel the onions and cut into small pieces. 
  • Heat the unsalted butter over medium heat in a large skillet. Cook the onions, stirring frequently until they become transparent. 
  • Add the white wine and the orange juice to the pan, stirring constantly. Season the sauce with kosher salt, freshly ground pepper and the white granulated sugar. 
  • When the sauce is simmering, place the chicken rolls in the pan, cover and cook over medium heat for 10 -15 minutes or until the meat is completely cooked. 
  • Transfer the chicken rolls from the skillet to a warm serving plate. Cover the plate with aluminum foil and store in a warm place. 
  • Slowly add the heavy cream to the pan, stirring constantly until the sauce thickens. If the sauce is too thin, stir in all-purpose flour or cornstarch, one tablespoon at a time. 
  • Remove the chicken rolls from their warm place. discard the aluminum foil. Remove the kitchen twine from each roll and discard. Pour the creamy orange sauce over the top. 
  • If you like, garnish with orange slices, dill springs and toasted almonds and serve.

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