Chicken Or Duck Rouladen With Morel Sauce

Total Time: 1 hr 19 mins Preparation Time: 25 mins Cook Time: 54 mins

Ingredients

• Servings: 2
• 1/4 cup water
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 1 tablespoon balsamic vinegar
• 3 tablespoons butter
• 1 ounce dried morel
• 1/8 teaspoon dried chives
• 1/8 teaspoon allspice
• 1/3 cup finely chopped shallot
• 3 cloves garlic, chopped
• 2 cups dry red wine
• 2 cups chicken broth
• 1 bunch red swiss chard
• 2 boneless skinless chicken breasts, flattened
• 1/8 teaspoon dried parsley flakes
• lemon juice
• salt & pepper
• 2 black trumpet mushrooms

Recipe

• 1 in a small heavy saucepot boil water with sugar, without stirring, until a golden caramel.
• 2 remove pot from heat& carefully add red-wine vinegar& 1 tablespoon balsamic vinegar down side of pan.
• 3 stir mixture over moderate heat until caramel is dissolved, about 3 minutes.
• 4 remove from heat.
• 5 in a heavy saucepan sautè the morel mushrooms in butter, stirring over moderate heat until the liquid from the mushrooms is evaporated, about 5 minutes.
• 6 transfer mushrooms with a slotted spoon to a bowl& reserve.
• 7 add shallots& garlic to pan& cook, stirring until golden.
• 8 stir in wine& boil until reduced to about 1 cup, about 15 minutes.
• 9 add chicken broth& the reserved morel soaking liquid& reduce to about 1 1/4 cups, about 15 minutes.
• 10 remove pan from heat& stir in caramel mixture, chives& parsley.
• 11 add mushrooms to sauce with salt& pepper to taste.
• 12 if desired, stir in additional balsamic vinegar, 1 teaspoon at a time& lemon juice.
• 13 wilt the red chard& set aside.
• 14 slightly season the flattened breasts with salt, pepper,& just a little bit of allspice (do not overdo allspice).
• 15 place each breast onto a leaf of chard.
• 16 place a sautèed black trumpet mushroom in the middle of each breast.
• 17 place morel mushroom mix in middle of each breast.
• 18 roll up the breasts.
• 19 wrap each breast in saran wrap& then tie both ends together, which will keep the saran wrap from opening.
• 20 cook in boiling water 16 minutes for medium rare.
• 21 remove& serve topped with the morel sauce.
• 22 note: this recipe is best with duck breasts, rather than chicken breasts, but duck breasts can only be gotten in a specialty gourmet store& are usually expensive.
• 23 however, if you wish to really treat yourself or impress someone, use duck breasts.