4 new potatoes

1 parsnip, peeled and cut into julienne

20 green beans

2 carrots, peeled and cut into julienne

1 leek, sliced into julienne

4 skinless and boneless chicken breast halves

1 tablespoon (15 ml) olive oil

6 tablespoons (90 ml) cold butter, cubed

2 shallots, finely chopped

2 tablespoons (30 ml) white wine vinegar

2 tablespoons (30 ml) white wine

Salt and pepper

Cook the vegetables separately in salted boiling water until al dente. Rinse under cold water and drain well. Cut the potatoes into quarters. Set aside.

On a work surface, butterfly the chicken and flatten it between two sheets of plastic wrap. Try to form a rectangle out of the chicken. Turn the chicken cut side down. Season with salt and pepper.

Place half the carrots and leeks in the centre of the chicken. Keep the remaining carrots and leeks for plating. Roll the chicken and secure with a toothpick.

In a skillet, cook the chicken in the oil and 15 ml (1 tablespoon) of butter for about 10 minutes. Keep warm.

In the same skillet, soften the shallots. Deglaze with the vinegar and wine. Reduce until almost dry. Whisk in the butter to emulsify the sauce. Caution, do not boil.

Place the vegetables in the centre of the plates.

Place two roll halves. Drizzle with the sauce.

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