Friday, November 02, 2007

Chicken Cordon Bleu: Recipe

As requested, here's the recipe. I don't know if it's the awesomest recipe ever for chicken cordon bleu, but it's what I made.

-6 medium whole chicken breasts, skinned and boned
-6 Swiss cheese slices
-6 slices ham
-3 T. flour
-1 tsp. paprika
-6 T. butter
-1/2 cup dry white wine
-1 chicken bouillon cube OR 1 tsp. chicken stock base OR 1/2 cup chicken stock**
-1 T. cornstarch
-1 cup heavy cream

Prepare chicken breasts and fold ham and cheese inside chicken breast. There are dozens of ways to prepare the breasts -- butterflying the breasts, pounding them thin, cutting a hole and poking the ham and cheese inside, simply rolling them around the ham and cheese as is. I butterflied and pounded, then rolled them around the ham and cheese. Secure with toothpicks.

Mix flour and paprika; coat chicken pieces.

In 12" skillet over medium heat, in butter, cook chicken until browned on all sides. Add wine and chicken bouillon/base/stock. Reduce heat to low; cover and simmer 30 minutes. Remove toothpicks. (And remove chicken from skillet; leave liquid.)

In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened. Serve over chicken.

**If you use chicken STOCK, the cream sauce will not be as thick as if you use base or a bouillon cube.

1 comment:

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