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Show 06.07 Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

8 thin slices of chicken breasts
3 carrots (cut in half ,quartered & thinly sliced)
3 baby zucchini or ½ medium size (quartered & thinly sliced)
¼ teaspoon of dry thyme
¼ teaspoon of salt  + dash for vegetables
¼ teaspoon fresh ground black pepper + dash for vegetables
1 tbls of unsalted butter
3 tbls of olive oil
1 shallot thinly sliced
1 ½ cups of heavy whipping cream
3 tbls gray poupon mustard
8 toothpicks

Place carrots in a medium size sauté pan with 1 tbls olive oil over medium high heat.
Cover and  let cook for about 2 minutes then add zucchini, thyme, salt & black pepper and cook covered for 3 minutes. In a large sauté pan heat 1 tbls butter and 2 tbls of olive oil over medium high, take chicken breasts  salt & pepper both sides and lay on flat surface, when carrots and zucchini are done place a portion of the vegetables in the middle of the chicken (equal portions) sideways so that the vegetables are hanging over.

Roll the chicken and close with a toothpick, place in sauté pan and cook for 15 minutes turning chicken on all sides. Remove chicken from pan and place on a dish, remove toothpicks & cover with aluminum to keep warm.

Reduce heat to medium, add shallots let cook for 1 minute then add the heavy cream, mustard, salt & pepper, whisk to incorporate all ingredients remove from heat when it starts to come to a simmer (appx 2 minutes) remove aluminum, place 2 rotini on each serving dish and slice (about ¼ of an inch) and drizzle with the cream sauce, serve immediately for 4.

Anna Sirakoff
Community Cook