Chicken Or Duck Rouladen With Morel Sauce - water

Method

• 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.