Prairie Flavors By Laura Araujo A Cooking Date
Cooking together is a great way to get to know your date better—whether you’re married, dating, friends, or parent and child. First, pick your roles in the kitchen. One person should serve as chef de cuisine (head chef) and the other should be the sous chef (second in command). Next, put on your apron, pour a drink, turn on some music and have fun! For date night appetizers and side dishes, be sure to check out Oklahoma Living’s digital edition at
www.ok-living.coop.
Chicken Roulade with White Wine Cream Sauce Serves 2
Chicken Roulade with White Wine Cream Sauce. Photos by Laura Araujo
Baked Churros with Chocolate Dipping Sauce
For the chicken: ✓ 2 boneless, skinless chicken breasts ✓ 6 pieces thin-sliced bacon ✓ 4 tablespoons goat cheese, crumbled ✓ 1 cup baby spinach or arugula leaves ✓ 4 tablespoons sundried tomatoes, chopped ✓ Kosher salt and pepper
For the sauce: ✓ 3 tablespoons dry white wine ✓ 2 shallots ✓ 1 tablespoon butter ✓ 2 teaspoons all-purpose fl our ✓ ½ cup low-sodium chicken broth ✓ ½ teaspoon granulated sugar ✓ Salt and pepper
✓ 3 tablespoons heavy cream Chef de Cuisine: Preheat the oven to
300°F. Place a chicken breast on a cutting board shiny (skin) side down. Cover the chicken with a piece of plastic wrap. Use a meat mallet to pound the chicken breast to about ¼ inch thick. Repeat with the remaining breast. Sous Chef: In a large, ovenproof skillet, cook the bacon over medium heat until it is fully cooked but not crispy. Remove the bacon from the pan. Set aside. Chef de Cuisine: With the pounded
chicken breast shiny side down, top with crumbled goat cheese, spinach or arugula leaves, 3 strips of bacon each, and chopped sundried tomatoes. Sous Chef: Starting with the long side of
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the chicken breast, roll the breasts tightly. Place the seam down on the cutting board. Use kitchen twine to tie the chicken roll together; make one loop on each end and one in the middle. Chef de Cuisine: Heat the skillet over me- dium high heat. Sprinkle the outside of the chicken breasts with salt and pepper and place them in the skillet with the ba- con grease. If necessary, add additional oil to the skillet. Sear the breasts on all sides. Transfer the skillet to the oven and cook for 20 to 25 minutes, or until the chicken reaches 160°F in the center. Sous Chef: Remove the skillet from the oven. Transfer the chicken to a cutting board and tent a piece of foil over top of it. Allow the chicken to rest. Chef de Cuisine: Pour off excess fat from the skillet (be careful the handle is hot!). Return the skillet to the burner and heat over medium. Add the wine to the pan to deglaze the pan. Scrape the bottom of the skillet with a spatula to remove any bits. Allow the wine to reduce to about 1 tablespoon. Sous Chef: Finely chop the shallots. Add the shallots and the butter to the skillet and cook over medium heat until tender. Chef de Cuisine: Stir the fl our into the pan and cook for a minute. Then, whisk in the chicken broth, sugar, salt and pep- per. Cook until the sauce thickens. Stir in the cream and turn off the heat. Pour the sauce through a wire sieve to remove any chunks. Sous Chef: Use kitchen scissors to re- move the kitchen twine and cut the chick- en into ½-inch-thick medallions. Spoon some of the sauce onto the plate. Arrange the chicken on top of the sauce.
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