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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. 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 ounce 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.
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.
And for the mister, I added sautéed mushrooms.
Mine, of course, was without. But equally delicious.
I served this with a simple mashed butternut squash for a satisfying meal at about the same calories as a Starbuck’s scone…
Heat the oven to 400°F.Slice the chicken breasts in half laterally across the middle to form two thinner pieces. Place inside a large zip-top bag and pound gently with a meat mallet so all parts of the breast are uniform in thickness. Season with salt and freshly ground pepper.
Blanch the carrots in boiling water for about 5 minutes, or until crisp-tender. Immediately put under cold running water to stop the cooking process; pat dry. Divide the carrots and zucchini between the chicken breast, sprinkle a bit of dill over. Roll the breast around the filling then place, seam side down, in a small baking dish, just large enough to hold the chicken pieces snugly. Pour the chicken stock over, cover with foil and place in the oven. Cook for 20 minutes.
While the chicken bakes, prepare the champagne sauce. In a small saucepan, reduce the champagne over medium heat until reduced by half; mix the cornstarch and mustard with the milk; add to the champagne and cook, stirring, until it thickens. If the sauce is too thin, add a bit more cornstarch, mixed with either champagne or milk, until you have the consistency you desire. Taste and season with salt and pepper.
Remove the chicken from the oven; slice, or not, and serve the sauce over. If you made the optional mushrooms spoon them over the top. Sprinkle a bit more dill over and serve.
LindySez: I guess, legally, I should call this recipe Chicken Roulade in Sparkling Wine Sauce, but it just doesn’t have the same ring to it…so Champagne sauce it is.
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