With a little bit of extra effort, the common chicken breast can become impressive enough to serve to the most exacting customer. This dish turns out a delightfully moist chicken entreé with a rich pasta sauce all in one.
1 garlic clove, minced
1 lb. spinach, stems removed
Salt and black pepper, to taste
4 boneless, skinless chicken breasts, 1⁄3-in. thick
4 oz. fontina cheese, grated
About 2 qt. chicken stock
1 lb. sliced fresh mushrooms
2 shallots, minced
3 oz. heavy cream
8 oz. fusili pasta, cooked
- Heat 1 tbsp. olive oil in large, deep skillet. Add garlic; cook 1 min. to soften. Add spinach and 3 tbsp. water; cook, stirring quickly, until wilted. Season with salt and pepper; cook 1 min. longer.
- Sprinkle pounded chicken breasts with salt and pepper. Divide spinach mixture and cheese over each breast. Starting at the longer side, roll up breasts to enclose filling; tie with string to hold in place.
- Bring chicken stock to a boil in a large pot; reduce heat to medium so stock is gently simmering. Add chicken roulades and poach about 15 min., until cooked through.
- Remove chicken from poaching liquid and keep warm. Cook poaching liquid until reduced to 1 1⁄2 cups.
- Meanwhile, heat 2 tbsp. olive oil. Add mushrooms and shallots; sauté 5-6 min.
- Stir cream into reduced poaching liquid; cook until thickened. Stir in mushroom mixture to heat through.
- For service, slice chicken roulades into pinwheels; place over pasta and nap with mushroom sauce. Sprinkle with parsley.