Tuesday, March 12, 2013

Chicken Cordon Bleu

You know that I love fancy dishes that are easy to make but look very difficult. I mean who doesn't love that combination? Chicken Cordon Bleu is one of those dishes. Easy to make.

Pound out chicken breast until they are thin.

Brush a little dijon mustard in the center of the breast.

Place a slice of ham and Swiss cheese into the center of the chicken 

and fold up sides and roll like a burrito. Put toothpicks into the chicken breast to hold it in place.

Refrigerate for 30 minutes to let the chicken set.

In two dishes, place a beaten egg in one dish and mix flour, salt, pepper and paprika in the other dish. Roll the breasts into the egg dish and then in the flour mixture. My pepper needed to be ground up a little more... ooops.

After you have dipped the breasts into the egg and covered it with flour, I like to give it a minute to rest. Let the crust set up and dry a little. 

Melt 6 tablespoons of butter in a saute pan and brown the chicken on all sides for a total of ten minutes. 

Place the pan into a 350 degree oven for about 20 minutes. Remove the chicken from the pan and add about 1/2 c. white wine and 1/2 c. of chicken stock. Once the sauce has reduced by half, add a tablespoon of corn starch, whisking continuously. Once thickened, add 1/2 to 1 cup of heavy cream to pan.

Plate chicken and top with sauce. Or not, either way it is okay

Delicious and easy. You can freeze the chicken once it has been floured or after it has been baked, for a large group. 

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