Recipe Database
Seared Chicken Roulade in Butter Wine Sauce
Seared Chicken Roulade in Butter Wine Sauce
1 Butterball Fresh Chicken Breast
2 slices Boar’s Head Black Forest Ham
10/12 fresh spinach leaves
1 1/2 cup Stonehaven Chardonnay
4-5 ounces of butter

Butterfly the chicken breast and pound flat(about 1/4 inch thick). Season both sides with salt and pepper to taste. Place spinach leaves on top of the chicken. Top the spinach with the Boar’s Head ham. Roll up the chicken breast and secure with a couple of tooth picks. Bring your All-Clad pan to a med-high heat. Drizzle in about teaspoons of olive oil and sear on all sides. Add the Stonehaven wine all at once and let chicken simmer in the wine for about 5 min. Remove the chicken and set aside. Simmer the wine on high heat until reduced by 3/4ths. Remove the pan from the heat and whisk in the butter one tablespoon at a time until melted. Return the chicken to the pan to warm through(about one minute). Serve the chicken immediately and pour sauce over chicken.