Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken Involtini With A Lemon Dijon Sauce

on November 10, 2014

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Life for me, has been so busy for me lately, that I haven’t been able to post any recipes on my blog. I’ve been working a lot more and that’s great because I’m able to save more for our trip to New York. Let me say that this dish is one that I believe you will love. It’s easy, yet eye catching and so delicious.

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Here I have 2 boneless and skinless chicken breast that I had my butcher slice into thin cutlets. Each of the breast yielded for cutlets, so 8 total.  I have 8 thinly sliced Prosciutto, and 8 slices of Provolone cheese. I blanched 1 bunch of asparagus in boiling salted water and then shocked them in an ice bath to stop the cooking process and set that beautiful green color.

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The very first thing is to season all the cutlets with Kosher salt and pepper on each side. I also sprinkle a little dried thyme on each side. Just a sprinkling, no need to measure. Then I laid 4 of the chicken cutlets out at a time and placed 1 slice of the Prosciutto and Provolone cheese on each of the cutlets.  I placed 3-4 ( depending on the amount of cutlets) of the asparagus spears on top of the Provolone cheese and carefully rolled them up, setting them on a plate with seam side down.

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Now that all 8 of the cutlets have been prepped and rolled up, you want to have a large saute pan with 2 tablespoons each of olive oil and unsalted butter. I have the pan set between med and med high to melt the butter and getting the two nice and hot before adding in the chicken.  Having the two types of fat will prevent the butter from burning and give some great flavor to the chicken. I sear the chicken of in two batches of four. Place the chicken roll-ups with seam side down first. Sear the first side for about 2 minutes or so to get some good color on the chicken. Then turn them so all sides are nice and seared. I take the first 4 out and then repeat this process again with the 2 tablespoons each of the butter and olive oil.

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Once all the chicken has been seared off on all sides, in the same pan, with the heat still set between med and med high, I place all 8 of the chicken roll-ups back in with a 1/2 a cup of low sodium chicken broth and place a tight fitting lid on the saute pan. I let the chicken steam for around 2-3 minutes, this will insure that the chicken is cooked completely through. Once again I take the chicken out and set it aside while I make the sauce for this dish.

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In the same saute pan that I cooked the chicken in I make the sauce. The pan is filled with flavor from all those bits of chicken that I had de-glazed the pan with the chicken broth. So now, that fortified chicken broth is what’s going to make this sauce so delicious. With the lid off, and the pan still on med to med high. I let whatever chicken broth reduce down to where there is practically no liquid left. I add in 2 tablespoons of unsalted butter, let that melt and sprinkle in 2 tablespoons of flour whisking constantly until the flour has cooked out and then I add in 2 cups of low sodium chicken broth.

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To that I add in 1 tablespoon of good Dijon mustard, the zest and juice of 1 lemon, 1 teaspoon of Kosher salt, 1/2 a teaspoon of black pepper, and a teaspoon of dried thyme. I like to throw in some chopped fresh Italian parsley for color and flavor, but if you only have dried that’s fine too. Keep whisking while the sauce starts to slowly thicken. Once the sauce has thicken turn off the heat. The sauce is done. This sauce is so flavorful you will just love it. Listen you make think this seems like a lot of steps, but once you start the actual cooking of this dish, it really does go quickly. When you are explaining a recipe, and putting into words, it looks and seems overwhelming but trust me it’s not. The sauce is the only part that needs your undivided attention, and if you follow what I’ve explained it will happen for you with no problems. Just have your lemon zest ready before you start your sauce and your ingredients for the sauce all measured out beforehand.  The dish will  be just perfect and your family will love it.

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Ladle some of that delicious sauce over the top of the chicken roll-ups and serve.

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