CHICKEN ROULADES WITH WHITE WINE REDUCTION

By curly

Ingredients

• 12 12 12 pitted Kalamata olives, divided
• 3 3 3 Tbsps fresh bread crumbs
• 3 3 3 Tbsps sun-dried tomatoes packed in oil
• 1 1 1 Tbsp lemon zest
• 1 1 1 clove garlic, minced
• 1 1 1 tsp oregano
• 2 2 2 boneless, skinless chicken breasts, trimmed
• 2 2 2 tsps extra virgin olive oil
• 1/4 1/4 1/4 cup diced onion
• 1/4 1/4 1/4 cup dry white wine
• 1-1/2 1-1/2 1-1/2 cups low-sodium chicken broth
• 1 1 1 Tbsp fresh lemon juice
• 1 1 1 tsp cornstarch

Details

Servings 1
Adapted from cutcokitchen.com

Preparation

Step 1

This recipe could easily be doubled or tripled and would make a wonderful entrée to serve to guests.

Directions:

Dice 6 of the olives and set aside.

In a small bowl, mix bread crumbs, sun-dried tomatoes, lemon zest, garlic and oregano. Mince the remaining 6 olives and add to bread crumb mixture.

Add the onion to the skillet and cook about 2 minutes. Add wine and cook until reduced by half, 1-2 minutes.

Add chicken broth and bring to a boil. Add the diced olives and the roulades. Cover and reduce heat. Simmer about 10 minutes. Remove roulades to a plate. Whisk the lemon juice and cornstarch together; stir into the sauce. Simmer 1 – 2 minutes. Slice the roulades and serve with sauce.