Thursday, November 29, 2012

Chicken Cordon Bleu

I've been eating Chicken Cordon Bleu since I was a little kid. You know those stuffed Chicken Cordon Bleu or Chicken Divans you can get in the freezer section at your grocery store? Yeah, those are what I grew up on. And you know what? I'd still eat them now (because personally I think they're delicious), except I have a few variations on how to make my own sans preservatives and chemicals! This particular recipe isn't breaded or fried, and it's served with a sauce over the top. So that's a little different than your typical Chicken Cordon Bleu, but it's got all of the same flavors. 
I made this for the French five course murder mystery dinner I mentioned in the Creme Brulee post. This was the main course that evening and was a huge hit with our guests. As you can see in the picture, I served this (on my trial run at home) with some sauteed zucchini and spaghetti with browned butter and parmesan. This would also be good with green beans or roasted veggies. 

This recipe starts with a chicken breast that's stuffed with ham and Swiss cheese, sauteed until browned then simmered in a wine/broth until the chicken is cooked through. When the chicken is done, you make a sauce out of the pan juices with some cream and you pour that over the cooked chicken. Mmmmm so good! This is another one of those knock-your-guests-socks-off recipes, and only you will know how easy it was. Those types of recipes are my favorite!! 

6 boneless skinless chicken breast halves
6 slices Swiss cheese
6 slices ham
3T all purpose flour
1t paprika
3T butter
3T olive oil
1/2 cup dry white wine or chicken broth
1t chicken bouillon granules
1T cornstarch
1c heavy cream
chopped basil for garnish (optional)

Pound breasts to 1/2 inch thickness. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. 

Heat the butter and olive oil in a large skillet over med-high heat, and cook the chicken until browned on all sides. Add the wine/broth and bouillon. Reduce heat to low, cover and simmer for 30 minutes, until chicken is no longer pink and the juices run clear. 

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl and slowly whisk into the skillet. Cook, stirring until thickened and pour over chicken. Serve warm.

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