Chicken Involtini with a Lemon-Dijon Sauce
This dish is one you will love. It's easy, eye-catching, and so delicious. This is my Chicken Involtini with a Lemon-Dijon Sauce.
Equipment
- 1 non-stick sautè pan With a tight-fitting lid
- 1 whisk
- 1 chef's knife
- 1 cutting board Meat-safe
- 1 mixing bowl Small
- toothpicks
Ingredients
- 2 boneless Skinless chicken breasts, yielding 8 chicken cutlets
- 8 slices Prosciutto
- 8 slices Provolone cheese
- 1 pound asparagus Blanched (use 1 tablespoon of Kosher salt)
- 2 + 1 tbsps + tsp dried thyme
- 1 tbsp dried sage
- 2 + 1 tbsp + tsp kosher salt
- 2 1/2 tsps black pepper Freshly ground (reserve 1/2 teaspoon for the sauce)
- 6 tbsps olive oil Divided
- 4 tbsps butter Unsalted and divided
- 2 tbsps all-purpose flour
- 2 1/2 cups chicken broth Low-sodium
- 1 tbsp Dijon mustard
- 1 lemon Zested and juiced
- 1/4 cup Italian flat-leaf parsley finely chopped
Instructions
- Ask your butcher to slice each chicken breast into 4 cutlets, yielding 8 cutlets total.*Blanch the asparagus in salted boiling water (1 tablespoon kosher salt) for 3-4 minutes, depending on the thickness. Immediately transfer the asparagus to an ice bath. This process stops the cooking and sets a vibrant green color. Remove the asparagus spears from the ice bath and transfer them to a paper towel-lined plate. Pat dry.First, lay all 8 cutlets out on a meat-safe cutting board. Next, place 2 tablespoons kosher salt, 2 teaspoons freshly ground black pepper, 2 tablespoons dried thyme, and 1 teaspoon dried sage in a small bowl, and stir to combine.Refer to pictures:Lay 1 slice of Prosciutto and 1 slice of Provolone cheese (refer to pictures above) on each cutlet. Place 3 to 4 asparagus spears across. Top with the Provolone, carefully roll it up, then transfer them to a plate, seam side down. Carefully sprinkle the seasoning mix over all sides of the chicken involutions.Preheat a large sauté pan over medium heat. Add 2 tablespoons each of olive oil and butter. Place four chicken Involtinis seam-side down into the pan. Sear the first side for about 2 minutes, allowing the chicken involtinis to form a golden outer crust. Turn the chicken involtinis over 1/4 of the way through; cook for 1-2 minutes. Another 1/4 turn; cook for 1-2 minutes. Finally, cook the last side for 1-2 minutes. You want the chicken involtini to have a great color on all sides. Remove the chicken roll-ups, transfer them to a plate, and repeat the entire process with the remaining four. Start with another 2 tablespoons each of the butter and olive oil.Once all the chicken is seared, set the same pan heat to medium-high. Arrange the eight chicken involtinis in the pan. Add 1/2 cup chicken broth. Place a tight-fitting lid on the sauté pan to steam the chicken for about 2-3 minutes or until the internal temperature reaches 165°F. Remove the lid, and transfer the chicken involtini to a plate.The pan is now filled with flavor from all those bits of chicken stuck to the bottom. Continue over medium-high heat to *deglaze the pan. Using a wooden spoon, scrape the bits of chicken stuck to the bottom. This process will fortify the chicken flavor.Reduce the chicken broth to where there is practically no liquid left in the pan. Turn the heat down to medium, switch to a whisk. Add 2 tablespoons butter until melted. Sprinkle in 2 tablespoons of all-purpose flour, whisking constantly until the raw flour cooks out and becomes paste-like, forming a *roux. Continue whisking, slowly pour in 2 cups chicken broth until it absorbs the *roux.Add the Dijon mustard, the zest and juice of 1 lemon, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and teaspoon dried thyme, and whisk until the sauce thickens about 3-5 minutes.Turn the heat off and add the chopped fresh Italian parsley for color. Ladle the Lemon Dijon Sauce over top. Serve hot.There you have it, my Chicken Involtini with a Lemon-Dijon Sauce.
Notes
1) *Blanch: Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water to stop the cooking process.
2) *Deglaze: Deglaze is to dissolve meat sediments in a pan to make gravy or sauce, typically using white wine or broth.
3) *Roux: A Roux is a mixture of fat (especially butter) and flour used in making sauces.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.