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Chicken Roulade in Champagne Sauce

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Poultry
Cuisine LindySez Fusion
Servings 4 servings
Calories 243 kcal


  • 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
  • ¼ cup chicken stock


  • 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.


Serving: 1gSodium: 331mgFiber: 2gCholesterol: 56mgCalories: 243kcalPolyunsaturated Fat: 3gSaturated Fat: 2gFat: 5gProtein: 22gCarbohydrates: 11g
Keyword chicken breast, leftover champagne, low-calorie, low-fat
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