Chicken Roulade with Champagne Sauce

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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.

Chicken Roulade with Champagne Sauce 

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 carrots, cut in half and then into matchstick wedges
  • 1 medium zucchini, also cut into matchstick wedges
  • Salt and freshly ground pepper
  • Fresh dill, minced
  • 1 cup champagne/sparkling wine
  • 1 cup 2% low-fat milk
  • 1 teaspoon corn starch
  • 1 tablespoon whole grain dijon style mustard
  • Sauteed mushrooms, optional
  • 1/4 cup chicken stock

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

 

 

The story behind Chicken Roulade with Champagne Sauce

A printer-friendly recipe card can be found at the bottom of this post

 

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. 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. 

 

Chicken Roulade in Champagne Sauce 1

 

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.

 

Chicken Roulade with Champagne Sauce 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…

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. 

 

Yield: 4 servings

Chicken Roulade with Champagne Sauce

Chicken Roulade in 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.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 carrots, cut in half and then into matchstick wedges
  • 1 medium zucchini, also cut into matchstick wedges
  • Salt and freshly ground pepper
  • Fresh dill, minced
  • 1 cup champagne/sparkling wine
  • 1 cup 2% low-fat milk
  • 1 teaspoon corn starch
  • 1 tablespoon whole-grain dijon style mustard
  • Sauteed mushrooms, optional
  • 1/4 cup chicken stock

Instructions

Step 1

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.

Step 2

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. 

Step 3

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.

Step 4

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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 243Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 331mgCarbohydrates: 11gFiber: 2gProtein: 22g

Nutritional values may not be 100% correct


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Nutritional Info

This information is per serving.
  • Calories
    243
  • Fat
    5g (2g Sat, 3g Mono, Trace Poly
  • Protein
    22g
  • Carbohydrates
    11g
  • Dietary Fiber
    2g
  • Cholesterol
    56mg
  • Sodium
    331mg

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