Chicken Roulade with Champagne Sauce

Use leftover champagne or sparkling wine to make this delicious low-fat Chicken Roulade with Champagne sauce. Or open a new bottle and enjoy the rest with dinner

The story behind Chicken Roulade with Champagne Sauce

Most Sunday mornings will find me and the hubs enjoying a relaxing breakfast while sipping some sparkling wine and reading the Sunday paper. Generally, we do not finish a whole bottle and I've often thought I should do something with the leftovers ... but I seldom do. While I often use wine in my cooking, for some reason I don't associate champagne/sparkling wine in the same way. It must be the bubbles.

Brian and I have taken to buying half bottles (splits) now, no leftovers there, but this past weekend we were out of splits so we opened a full 750ml bottle which we didn't finish and I was adamant that this time I was not going to toss it.

I was going to cook with it.

So I came up with this really tasty sauce to go over some vegetable stuffed chicken breasts...another one of my new favorite ways to prepare the dreaded tasteless boneless skinless chicken breast.

A satisfying dinner, for about the same calories as a Starbuck's scone.

Boneless skinless chicken breasts have a tendency to be boring but are a great protein to eat when one is trying, as we are, to lose weight. One of my new favorite ways to cook them is stuffed, as I did with my recipes for Easy Chicken Cordon Bleu and Chile Cheese Chicken Roll Up with Creamy Verde Sauce or Pizza Chicken Rollup. By adding flavor both inside the breast, and topping it with a low-fat, but tasty sauce, I can make that boring chicken breast much more interesting...and satisfying.

It feels decadent, but it's not.

And I can't see any reason to piss my tastebuds off just because I want to eat low-fat food.

In this recipe for Chicken Roulade with Champagne Sauce, I cut the chicken breasts in half making each into two pieces, which puts them at about three ounces for each roll. Overall, three ounces of meat is a proper serving, although most all presentations and packaging is larger and when presented with more, we eat more.

Waste not, want not...right?

That's the mindset most of us have and why we eat everything on the plate, whether we need to or not. So putting a proper portion on the plate in the first place is a good step towards meeting weight loss goals.

Lately, my boneless skinless breasts have been 8 ounces plus! That's a lot of chicken breast. 

I had some multi-colored carrots which made for a nice presentation, but one color of carrot would still taste as good. I also used my favorite low-calorie method of making a cream sauce, 2% milk mixed with cornstarch; along with the champagne and some whole grain dijon mustard.

Delicious.

And for the mister, I added sautéed mushrooms.

Mine, of course, was without. But equally delicious.

I served this with simply mashed butternut squash for a satisfying meal at about the same calories as a Starbucks scone...

LindySez: I guess, legally, I should call this recipe Chicken Roulade in Sparkling Wine Sauce, as only French champagne from France should be called champagne, but that just doesn't have the same ring to it...so Champagne sauce it is.

I'm such a rebel.