What is a roulade?
Just a fancy French word for a roll-up.
Fortunately, these chicken bacon roulades do!
Elise Bauer
My father found this recipe years ago in an old issue of Gourmet (July 1998).
They are served sliced over a creamy white sauce made from the bacon and chicken drippings.
Love a Dinner Smothered In Sauce?
Elise Bauer
Remove cooked bacon to a paper towel-lined plate.
Lower the heat to low and add the shallots to the pan with the rendered bacon fat.
Cook over low heat until softened.
Elise Bauer
Use a slotted spoon to remove cooked shallots to a bowl, leaving remaining fat in the pan.
Place 2 to 3 bacon slices in the middle of each chicken breast, lengthwise.
Sprinkle with shallots and grated Parmesan.
Elise Bauer
Remove the plastic wrap.
Use toothpicks to hold the edges of the chicken roulade together.
Add a tablespoon of olive oil to the fat in an oven proof skillet and heat on medium high.
Elise Bauer
When the pan is hot, add the chicken roulades to the pan and brown on all sides.
Move the skillet to the 300F oven and cook until the roulades are cooked through, about 20 minutes.
Simple Tip!
Elise Bauer
Note that the skillet is very hot!
Keep a pot holder draped over the handle once it’s back on the stove.
Pour wine into the hot skillet to deglaze the pan.
Elise Bauer
Heat on medium high heat and use a metal spatula to scrape up any browned bits.
Boil the wine down until it has reduced to just a tablespoon.
Reduce the heat to medium low.
Add the minced garlic to the pan and swirl in the butter.
Cook for a minute, then add the flour and cook, stirring, for a minute more.
Add the broth and the cream to the roux and whisk.
Simmer, whisking, for two minutes.
Pour the sauce through a sieve into a saucepan and keep warm on the stove.
Remove the toothpicks that have been holding the roulades together.
Cut the roulades into 1/2-inch thick slices.
To serve, place some sauce on each plate and top with roulade slices.
