or so I’ve been told…
Who said you can’t make a fancy feast on a weeknight after a workout at the gym? Okay, well we didn’t make a feast per se, there was only this one dish, but it was certainly delicious, filling and some would say healthy too!
This dish took only thirty minutes to make from beginning to end and it looks gourmet. Really we just wanted to find a way to use some of the fresh asparagus we bought at the farmer’s market now that it’s the start of asparagus season.
The mushroom and Bulleit Bourbon sauce came together tasting like a rich and woody French onion soup, which I love, so I gobbled it up and didn’t have to feel guilty about eating crap after a good workout.
Asparagus Chicken Rollatini in mushroom bourbon sauce
- 1 tblsp vegetable oil
- 2 cloves of garlic finely chopped
- ½ cup yellow onion diced
- 3 cups of brown bella mushrooms sliced
- 2 chicken breasts
- 8 stalks of asparagus (the thinner the better)
- ¼ tsp red pepper flakes
- ½ tbslp of olive oil
- 1/3 cup Bulleit Bourbon
- 2 tblsp unsalted butter
- ¼ cup chopped Italian flat leaf parsley and more for garnish
- ¼ cup grated parmesan cheese
- salt & pepper to taste
Place the chicken breast flat on your cutting board. With one hand on top of the breast apply pressure to stead the meat and with a sharp paring nice parallel to the cutting board, slice through the middle of the chicken breast stopping before you go all the way through. Leave about half an inch before going all the way through to the other side. This is the butterflying technique. Unfold the chicken breast at the fold, like opening a book, and cover with plastic wrap and pound the breast out with a rolling pin or mallet until the entire breast is about ¼ inch thick. Do this to both chicken breasts.
Salt and pepper the chicken breast and place four thin stalks of asparagus across the chicken and roll it up with the asparagus inside leaving a little of the asparagus sticking out both ends. Use toothpicks or cooking twine to hold the rolls in place. Salt and pepper the exteriors and set aside.
Heat the vegetable oil in a large skillet on medium-high and add the red pepper flakes and cook until you can start to smell them. Then add the chicken breast rolls and cover the skillet to cook.
The steam within the skillet will help to cook the meat all the way through and prevent them from drying out completely. Leave on one side for about 6 minutes.
When the bottoms of the chicken rolls are golden and browned, turn them over and cook on the other side for another 4-6 minutes with the top on and continue for a minute on each of the other sides. When the chicken is good and brown on all sides, remove the rolls from the heat and set aside and cover slightly with aluminum foil.
Add the olive oil to the skillet and cook the onions and mushrooms for 2 minutes. Since the pan is still hot they will cook quickly. Add the garlic and cook for another minute.
When the mushrooms and onions look a little caramelized, deglaze the pan with ¼ cup of Bulleit Bourbon. You can light it on fire and flambé it if you have a long match or a gas stove top, but it’s not necessary. Just be careful.
Whisk the butter into the mixture, then the cheese until and once it melts finish the mixtures with the parsley.
Immediately pour the mushroom mixture over the rolled chicken breast and serve…if you wait too long and the mixture cools, the cheese will start to harden and get stringy.
- Don’t add salt to the mushroom mixture until the very end, because the salt will pull the moisture out of the mushrooms and will make it difficult to caramelize them.