Poulet a La Tapenade

This recipe will impress your guests and will make them feel like they are on the Cote D’Azur (while you really learned this chicken recipe from an Oceania cooking class).

Poulet A La Tapenade (Tapenade Stuffed Chicken)
Serves 4

4 boneless chicken breasts, skin on
1 cup tapenade (see previous recipe)
2 tablespoons clarified butter
1 shallot, minced
1/2 cup white wine
1/2 cup veal (or chicken) demi-glace
1/2 teaspoon herbes de Provence
1 tablespoon unsalted butter

Preheat oven to 375 degrees.  Place each breast between 2 pieces of plastic wrap and pound the breasts to a thickness of 1/4 inch, keeping the skin intact.  With the skin side down, spread 1/4 cup of the tapenade on each chicken breast.  Roll each breast tightly and secure the roll with the chicken skin (and a toothpick, if necessary)..
In a large saute pan over high heat, heat the clarified butter.  Sear the chicken breasts on each side, for a total searing time of about 2 minutes. Transfer the pan to the oven and continue to cook the chicken for about 15 minutes, until it reaches an internal temperature of 160 degrees F.  Transfer the chicken to a plate and cover with aluminum foil to keep warm.
In the same saute pan over medium heat, saute the shallot for 1 to 2 minutes.  Add the white wine and stir to deglaze the pan, scraping the browned bits from the bottom.  Add the veal or chicken Demi-glace and the herbes de Provence.  Stir to warm the sauce gently; do not allow it to come to a boil.  Add the butter and allow it to melt.
Slice each chicken breast on the diagonal and top with the sauce to serve.

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