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.
Toasted Almond Chicken Roulade
in Orange Cream Sauce
- 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.