Chicken Roulette’s with Bosc Pear, Smoked Fontina and Prosciutto in a savory Mushroom, Shallot and Vermouth Reduction

So Margo mentioned that she had a plethora of Bosc Pears left from her massive Cotsco pre-holiday shop yesterday. As we pondered the possibilities of recipes we could make to use up her pears, we also recognized that it had been quite some time since we had had ourselves a girl’s dinner. We had planned on getting together to work on this blog today anyway and it just so happens that the Brit is teaching tonight, so we decided to finish off our afternoon with kitchen experimentation culminating in a lovely dinner for two.

We had to run to Whole Foods to pick up some shallots and as we gathered the shallots, out of the corner of my eye, I spotted some parsnips that I had wanted to make a soup with later this week. As I approached the parsnips I noticed that in the neighboring bin was fresh horseradish root. I have never cooked with this before and thought perhaps we should try so I broke a 4 inch piece off of one of the rather large roots in the bin and tossed it in our cart.

Here’s what we came up with, and I must say, it was pretty darn good.

Chicken Roulette’s with Bosc Pear, Smoked Fontina and Prosciutto in a savory Mushroom, Shallot and Vermouth Reduction


2 Organic Free Range Chicken Breasts (pounded until they confess or are ½ in thick, which ever comes first!)

4-6 Baby Bella Mushrooms, sliced

1 large Shallot, finely minced

1 Tbsp EVO

2 Tbsp Butter, divided

¼ Cup Flour, for dredging and thickening

2 Slices Prosciutto

About ½ Bosc Pear, thinly sliced

2 Slices Smoked Fontina


1 Tbsp Fresh Lemon Thyme

1 Cup Low Sodium, no MSG Chicken Broth

½ Cup Extra Dry Vermouth

3 Tbsp Champagne Vinegar


Preheat oven to 350 Convection, 375 if using traditional bake setting

Salt and Pepper breasts and then dredge with flour, shaking off excess. Top chicken breasts with a layer of sliced pear, then fontina cheese, and finally topping with prosciutto. Roll the chicken breast and secure with toothpick.

Melt 1 Tbsp Butter, with 1 Tbsp EVO over medium heat in a large skillet. Add chopped shallots and sliced mushrooms and cook until soft, stirring often, about 3 minutes. Add Lemon Thyme.

Add chicken to pan and brown on all sides, making sure to brown ends as well. I use a fork and hold the ends to the pan to accomplish this. Remove chicken to an oven proof pan. If using a convection oven, place on rack in the pan. Put chicken in oven.

Deglaze the skillet, scraping the bottom to get all of the browned bits dislodged and stir in chicken broth, vermouth and champagne vinegar. Increase heat to bring to a boil and then cover, decrease heat to low and simmer to reduce liquid by one half. This will take about 15 minutes.

Siphon about 1 Tbsp or so of the liquid from the skillet into a cup. Add about 1-2 Tbsp flour to make a thick roux. Add roux to the skillet and stir to combine and thicken the sauce. Once this is accomplished swirl in the remaining 1 Tbsp butter and season to taste with S&P.

Remove chcken from oven and reintroduce to the sauce in the skillet.

Serve and enjoy, being careful not to ingest the toothpick.

Asparagus steamed with Garlic and Lemon Rind

We used skinny Asparagus and trimmed the ends off. Place in skillet with about 1 inch of water. Add a smashed garlic clove and a piece of lemon rind. Cover, bring to a boil and cook for about 3-4 minutes.

Serve with melted butter or not!


Yukon Gold Smashed Potatoes with Ricotta and Fresh Horseradish


4 Yukon Gold Potatoes, peeled and cut into 1/8’s

2 Tbslp Butter

2 inch piece of Fresh Horseradish, peeled and very finely chopped

¼ cup Part Skim Ricotta (I used this because I had in the refrigerator. You can use this or cream cheese, or sour cream or milk or cream, depending on your preference or what you have.)

¼ cup Organic Half and Half


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