Sunday, 11 October 2009

• Recipe: Le Chicken Cordon Bleu

  
  

  
  This is my all time favorite chicken cordon "bleh" (har har) recipe. Ironically, I came up with this recipe while studying at the Le Cordon Bleu Institute. Hah!
  
  
  
  Ingredients:
  

  • 6 skinless
  • boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

  Directions:
  

  1.)  Pound chicken breasts if they are too thick. 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 (dip in a bowl with 3 beat eggs whites if it helps hold the coating more securely).

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

  3.)  Remove the toothpicks, and transfer the breasts to a warm platter. 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.
  

  What's your favorite recipe for this classic dish?
  

  • 11:17 AM
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