By the way, if you’re going to use a Fancy French Word for something to eat, it better deliver. Fortunately, these chicken bacon roulades do! My father found this recipe years ago in an old issue of Gourmet (July 1998). These roulades are chicken breasts that have been pounded very thin, and then rolled up with strips of cooked bacon, sautéed shallots, and grated Parmesan, then browned and baked. They are served sliced over a creamy white sauce made from the bacon and chicken drippings. So good! Place 2 to 3 bacon slices in the middle of each chicken breast, lengthwise. Sprinkle with shallots and grated Parmesan. Move the skillet to the 300°F oven and cook until the roulades are cooked through, about 20 minutes. Note that the skillet is very hot! Keep a pot holder draped over the handle once it’s back on the stove. (At this point, whenever I take a handled pot out of a hot oven, I cool down the handles with ice cubes so that someone doesn’t inadvertently try to pick up the pan with their unprotected hands.) Reduce the heat to medium low. Add the minced garlic to the pan and swirl in the butter. Cook for a minute, then add the flour and cook, stirring, for a minute more. Add the broth and the cream to the roux and whisk. Simmer, whisking, for two minutes. Pour the sauce through a sieve into a saucepan and keep warm on the stove.
