Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Wednesday, November 11, 2009

Chicken Cordon Bleu

Occasionally I ask my children what they want to put on the menu, and occasionally they give me an answer that isn't "spaghetti" or "pizza." A few weeks ago I asked Noah what he wanted to eat and he said "Chicken Cordon Bleu."

I really didn't have a particular recipe for Chicken Cordon Bleu -- I think I've used three or four and never really became attached to any one. So I decided to go looking for a really good recipe, or at least one that looked like it might be four or five stars.

This one, I do believe, is it -- the keeper. It's different than other Chicken Cordon Bleu recipes that I have prepared. The others have involved breading and baking, which leaves a tasty, albeit dry, piece of chicken. This recipe involved neither and it was not only tender and juicy, but there was sauce. "Oooooh," my family said, "sauce!" This recipe was lovely enough to serve company, but not so much work as to keep you from serving it on a week night.

The recipe came from and I made it exactly as directed (except I used only four boneless breasts because two were so large I split them in half horizontally).

Chicken Cordon Bleu
serves 6 adults

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 T. all-purpose flour
1 t. paprika
6 T. butter
1/2 c. dry white wine
1 t. chicken bouillon granules
1 T. cornstarch
1 c. heavy whipping cream

Pound chicken breasts to about 1/4 inch, being careful not to pound holes in them. Place a ham slice and then a cheese slice on each breast within 1/2 inch of the edges. Roll the chicken breast, tucking the edges in around the cheese and ham. Secure with toothpicks (count the toothpicks when they go in, so you know you've got them all out at the end). Mix the flour and paprika in a small bowl, and lightly dip the chicken pieces.

Heat the butter in a large skillet over medium-high heat (I added a tablespoon or so of olive oil so the butter wouldn't burn), and cook the chicken until browned on all sides.

Add the wine and bouillon. Reduce heat to low, cover, and simmer for 20-30 minutes, until chicken is no longer pink and juices run clear.

Transfer the breasts to a warm platter and remove the toothpicks. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm with noodles, mashed potatoes, or rice.


Printer version