Chicken Roulade with Sauce Suprême

Ingredients

• 2 large (about 8 oz each) Chicken breasts (butterflied)
• 4 cups Fresh spinach
• 3/4 cup Gruyère cheese, shredded
• 2 cloves Garlic, minced
• 3 tbsp Butter
• 2 tbsp All-purpose flour
• 1.5 cups Chicken stock
• 1/2 cup Heavy cream
• 1/4 cup Dry white wine(optional)
• 1 tsp Lemon juice
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 sprigs Fresh thyme(optional)
• 4 lengths Kitchen twine

Instructions

1. 1

   Butterfly each chicken breast and pound between plastic wrap to an even 1/4-inch thickness (about 10 minutes). Season both sides with salt and pepper.

2. 2

   Heat 1 tbsp butter in a skillet over medium heat. Sauté garlic for 30 seconds, add spinach, and wilt for 2 minutes. Season lightly and let cool.

3. 3

   Spread the wilted spinach and shredded Gruyère evenly over each flattened breast, leaving a 1-inch border. Roll tightly from the long side and secure each roulade with 2 lengths of kitchen twine.

4. 4

   Preheat oven to 375°F (190°C). Pat roulades dry and season again.

5. 5

   Heat remaining butter in an oven-safe skillet over medium-high heat. Sear the roulades on all sides until golden brown, about 6-8 minutes total.

6. 6

   Transfer the skillet to the oven and roast for 18-22 minutes, until the internal temperature reaches 165°F (74°C) at the thickest point.

7. 7

   While the chicken roasts, make the sauce suprême: melt 2 tbsp butter in a saucepan over medium heat, whisk in the flour, and cook 2 minutes to form a blond roux without browning.

8. 8

   Gradually whisk in the chicken stock, then the white wine if using. Simmer 10 minutes, stirring occasionally, until slightly thickened.

9. 9

   Stir in the heavy cream and simmer 5 more minutes until the sauce coats the back of a spoon. Season with lemon juice, salt, and pepper; keep warm.

10. 10

    Remove roulades from the oven, tent with foil, and rest 8 minutes. Snip and remove twine, slice into medallions, and serve napped with the warm sauce suprême.