Chicken Or Duck Rouladen With Morel Sauce - cooking recipe

Ingredients

1/4 cup water
1/4 cup sugar
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
3 tablespoons butter
1 ounce dried morel
1/8 teaspoon dried chives
1/8 teaspoon allspice
1/3 cup finely chopped shallot
3 cloves garlic, chopped
2 cups dry red wine
2 cups chicken broth
1 bunch red swiss chard
2 boneless skinless chicken breasts, flattened
1/8 teaspoon dried parsley flakes
lemon juice
salt & pepper
2 black trumpet mushrooms

Preparation

In a small heavy saucepot boil water with sugar, without stirring, until a golden caramel.
Remove pot from heat& carefully add red-wine vinegar& 1 tablespoon Balsamic vinegar down side of pan.
Stir mixture over moderate heat until caramel is dissolved, about 3 minutes.
Remove from heat.
In a heavy saucepan saute the Morel Mushrooms in butter, stirring over moderate heat until the liquid from the mushrooms is evaporated, about 5 minutes.
Transfer mushrooms with a slotted spoon to a bowl& reserve.
Add shallots& garlic to pan& cook, stirring until golden.
Stir in wine& boil until reduced to about 1 cup, about 15 minutes.
Add chicken broth& the reserved morel soaking liquid& reduce to about 1 1/4 cups, about 15 minutes.
Remove pan from heat& stir in caramel mixture, chives& parsley.
Add mushrooms to sauce with salt& pepper to taste.
If desired, stir in additional Balsamic vinegar, 1 teaspoon at a time& lemon juice.
Wilt the red chard& set aside.
Slightly season the flattened breasts with salt, pepper,& just a little bit of allspice (do not overdo allspice).
Place each breast onto a leaf of Chard.
Place a sauteed black trumpet mushroom in the middle of each breast.
Place Morel mushroom mix in middle of each breast.
Roll up the breasts.
Wrap each breast in saran wrap& then tie both ends together, which will keep the saran wrap from opening.
Cook in boiling water 16 minutes for medium rare.
Remove& serve topped with the Morel Sauce.
NOTE: This recipe is best with duck breasts, rather than chicken breasts, but duck breasts can only be gotten in a specialty gourmet store& are usually expensive.
However, if you wish to really treat yourself or impress someone, use duck breasts.