Sunday, August 5, 2012

Chicken Rolls with Prosciutto, Asparagus, and Lacey Swiss topped with a Mushroom and Mustard Sauce.

Chicken Rolls
4 Slices Prosciutto
2 Slices Lacey Swiss halved
20 Spears Asparagus
2 Chicken Cutlets
1-2 Cloves Garlic chopped
1 Cup Button Mushrooms sliced thin
2 TBLS Canola Oil
2 Ounces Whiskey (sub white wine or chicken stock)
1/2 Cup 2% Evaporated Milk

Roll cheese and asparagus in prosciutto. Then wrap with chicken and toothpick to hold.

Heat over to 350
Heat the 1 TBLS canola oil in a saute pan and add the chicken rolls.  Saute on each side until lightly browned and transfer to a pan with a rack and place in oven.

Heat 1 TBLS oil and then add garlic to pan and saute garlic until light golden. Add mushroom and saute until almost done. Deglaze the pan with whiskey. Once the alcohol has cooked off add the evaporated milk and reduce until creamy.

Remove chicken from the oven once done and plate then add sauce.

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