Chicken and Autumn Vegetable Rolls

Name: Chicken and Autumn Vegetable Rolls
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 4 new potatoes; 1 parsnip, peeled and cut into julienne; 20 green beans; 2 carrots, peeled and cut into julienne; 1 leek, sliced into julienne; 4 skinless and boneless chicken breast halves; 1 tablespoon (15 ml) olive oil; 6 tablespoons (90 ml) cold butter, cubed; 2 shallots, finely chopped; 2 tablespoons (30 ml) white wine vinegar; 2 tablespoons (30 ml) white wine; Salt and pepper

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Preparation 45 min
Cooking 40 min
Servings 4

Sans noix
Sans gluten
Sans oeufs

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Ingredients

- 4 new potatoes
- 1 parsnip, peeled and cut into julienne
- 20 green beans
- 2 carrots, peeled and cut into julienne
- 1 leek, sliced into julienne
- 4 skinless and boneless chicken breast halves
- 1 tablespoon (15 ml) olive oil
- 6 tablespoons (90 ml) cold butter, cubed
- 2 shallots, finely chopped
- 2 tablespoons (30 ml) white wine vinegar
- 2 tablespoons (30 ml) white wine
- Salt and pepper

Preparation

- Cook the vegetables separately in salted boiling water until al dente. Rinse under cold water and drain well. Cut the potatoes into quarters. Set aside.
- On a work surface, butterfly the chicken and flatten it between two sheets of plastic wrap. Try to form a rectangle out of the chicken. Turn the chicken cut side down. Season with salt and pepper.
- Place half the carrots and leeks in the centre of the chicken. Keep the remaining carrots and leeks for plating. Roll the chicken and secure with a toothpick.
- In a skillet, cook the chicken in the oil and 15 ml (1 tablespoon) of butter for about 10 minutes. Keep warm.
- In the same skillet, soften the shallots. Deglaze with the vinegar and wine. Reduce until almost dry. Whisk in the butter to emulsify the sauce. Caution, do not boil.
- Place the vegetables in the centre of the plates.
- Place two roll halves. Drizzle with the sauce.

Chicken and Autumn Vegetable Rolls

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Ingredients

Preparation

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