Radicchio & Mushroom Chicken Roulade


As seems to be the new normal, this weekend flew by! It seems like now that we have so many projects for the bedroom going (see one here and another here) it’s always a mad dash to see how much we can pack in to the two days a week we have off from work! We’re in the home stretch now… we finished painting the dressers and got some of the drawer fronts done this weekend. I can’t wait until the rest are finished because the dresser is AWESOME! I think I mentioned this roulade a few weeks ago because it’s what I made to go with the champagne risotto. I love any dish involving chicken and I especially love making roulades because it’s relatively easy and adds so much flavor. I used to freak out when the chicken would bust open while rolling and panic that it wasn’t perfect but what I’ve come to learn is that it all tastes the same in the end so don’t sweat it! This roulade is a super thin cutlet of chicken filled with blanched radicchio, mushrooms, sage, marsala wine and mozzarella cheese. The cool part about roulades is that they have to set up after being rolled for at least an hour so I like to make them a day ahead of time. That way you just pull them right out of the fridge and cook them, it doesn’t get any easier!

Start off by making cutlets out of two boneless skinless chicken breasts, you can follow the steps from this post if you need help. Prepare an ice water bath by filling a bowl with ice and water and then setting a strainer or colander inside that. Bring a medium size pot of water to a boil and add 1 tbsp salt. Add 1 small head of radicchio (with the leaves separated) and cook for 30 seconds (1). This will take some of the bitterness out of the leaves and make them slightly pliable. Use a slotted spoon to remove the radicchio from the boiling water and transfer it to the ice bath. Once cool, transfer to a paper towel lined plate, pat dry and remove the tough core from each leaf. Heat a high sided skillet over high heat with 1 tbsp unsalted butter and 1 tbsp extra virgin olive oil. Add in 3 finely chopped shallots and stir to coat (2). Stir in 8 ounces chopped shiitake mushrooms, 1 tbsp finely chopped fresh sage, 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes and then add 1/4 cup marsala wine (3) and cook for about 30 seconds until the liquid has evaporated. Make the roulades by placing the chicken cutlet down on top of a piece of plastic wrap, season with salt and pepper, spread some of the mushroom mixture on top, top that with a couple of radicchio leaves and sprinkle with a little shredded mozzarella cheese. Using the plastic wrap to help you, roll the chicken and filling to as tight of a cylinder as you can and twist the edges of the plastic wrap (4). Repeat this with the remaining cutlets…. we ended up with 3 but you could have two large ones or 4 small ones. Let this set in the fridge for at least one hour or overnight. Unwrap the plastic wrap and tie up the roulades with kitchen twine (5). Preheat the oven to 450 degrees and heat 1 tbsp unsalted butter with 1 tbsp extra virgin olive oil in a dutch oven over high heat. Place the chicken seam side up in the pot (5) and cook until the chicken is seared on all sides. Add in 1/4 cup marsala wine and 1/4 cup chicken stock and cook until reduced, about 30 seconds (6). Cover and transfer to the oven for 15 minutes. Remove roulades, cut off the twine and slice into thin medallions. Serve with the pan sauce and the filling that came out during cooking.

Chicken Roulade