Saturday, October 11, 2008

Chicken Cordon Bleu, from Karen

It's a decent amount of work with the pounding of the chicken and the rolling/toothpicking. But it's so fancy and delicious!!! It tastes incredibly rich, but Ive made the recipe healthier.

Chicken Cordon Bleu

1 boneless chicken breast for each person. 1 slice of proscuitto and swiss cheese per breast.

Pound chicken breasts flat. Place 1 slice of proscuitto and swiss on each breast and roll tight, securing with toothpicks.

Roll each breast in flour seasoned with salt, pepper and paprika.

Brown breasts well on all sides in olive oil in a large deep skillet or pan with lid(original recipe calls for a sick amount of butter!).

Add 1 cup white wine, and 1 chicken boullion cube or 1 teaspoon "better than boullion" chicken flavor.

Stir to dissolve, and cover pan. Simmer on medium-low for about 30 minutes, turning once or twice.

When done, remove breasts. Add 1 cup skim milk (original recipe calls for heavy cream! WTF!!) and whisk with flour (3-4 tbs?) to thicken.

Serve with rice and steamed veggie, and enjoy how insanely good it is!!


I did most of Karen's steps except that I took the chicken out of the pan after I browned it, added chopped onions to the hot pan and sauteed them for a couple of minutes. I then added the white wine (I used Reisling - I would recommend NOT doing that. It was too sweet. Next time, a chardonnay), bouillion, about 3/4 cup water and 2 big TBSP dijon mustard and 2 TBSP butter/ I mixed that well, then added the chicken back into the pan to finish cooking. When the chicken was done, then I added about a half cup milk and the flour like Karen suggested. It thickened up nicely and was pretty good. Again, next time I'll plan ahead and buy Chardonnay. The Riesling made it too sweet. But, overall it was really good... my daughter helped me make it and she was really proud of herself.

I made Karen's cordon bleu last night! It was yummy!

I'm lazy though. I never pound my chicken flat enough to do the pretty roll. If I were to do that recipe again, I think I'd just slice the chicken to make a pocket, stuff it, then close it with a toothpick. I think the cheese would be less likely to spill out that way, too.

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