Chicken or Duck Rouladen with Morel Sauce Recipe

Directions:

1. In a small heavy saucepot boil water with sugar, without stirring, until a golden caramel.
2. Remove pot from heat& carefully add red-wine vinegar& 1 tablespoon Balsamic vinegar down side of pan.
3. Stir mixture over moderate heat until caramel is dissolved, about 3 minutes.
4. Remove from heat.
5. In a heavy saucepan sautè the Morel Mushrooms in butter, stirring over moderate heat until the liquid from the mushrooms is evaporated, about 5 minutes.
6. Transfer mushrooms with a slotted spoon to a bowl& reserve.
7. Add shallots& garlic to pan& cook, stirring until golden.
8. Stir in wine& boil until reduced to about 1 cup, about 15 minutes.
9. Add chicken broth& the reserved morel soaking liquid& reduce to about 1 1/4 cups, about 15 minutes.
10. Remove pan from heat& stir in caramel mixture, chives& parsley.
11. Add mushrooms to sauce with salt& pepper to taste.
12. If desired, stir in additional Balsamic vinegar, 1 teaspoon at a time& lemon juice.
13. Wilt the red chard& set aside.
14. Slightly season the flattened breasts with salt, pepper,& just a little bit of allspice (do not overdo allspice).
15. Place each breast onto a leaf of Chard.
16. Place a sautèed black trumpet mushroom in the middle of each breast.
17. Place Morel mushroom mix in middle of each breast.
18. Roll up the breasts.
19. Wrap each breast in saran wrap& then tie both ends together, which will keep the saran wrap from opening.
20. Cook in boiling water 16 minutes for medium rare.
21. Remove& serve topped with the Morel Sauce.
22. 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.
23. However, if you wish to really treat yourself or impress someone, use duck breasts.