Roulade de Poulet Florentine au Lard

 

removed from the cast iron skillet, when an internal temperature of 160F is attained, then served without either a white wine cream sauce or a dijon cream sauce......however, the second breast half was plated with sautéed onion, garlic and the fond from having deglazed  the skillet  with white wine and having  added some chicken stock and heavy cream 

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