Friday, August 1, 2008

::Chicken Cordon Blue::

A longer preparation time, but then it cooks itself. This looks like a fancy meal, and offers that wow factor upon presentation, but it isn't very complicated.

Chicken Cordon Blue:
6 breasts
6 slices ham (regular deli or smoked)
6 slices Swiss cheese
flour and paprika
6 T butter
1/2 cup dry white wine
1/4 cup chicken bouillon
3/4 cup heavy cream

1. Place each breast between two sheets of waxpaper and pound it. (I use a rolling pin). Enjoy this step. Save up your anger and than let it all be chanelled into that poor, happless chicken breast. It should be pounded as thinly as possible without it falling apart. Place one slice of ham, followed by a layer of swiss cheese on the flattened chicken. Roll it up, and secure it with toothpicks. Don't worry too much about doing this part well. As soon as the chicken hits the skillet, it solidifies, and the toothpicks become secondary.

2.Place about 1/2 cup of flour in a ziplock. Add enough paprika to change the colour of the flour to light pink. Shake, then sprinkle the chicken rolls with it until coated on every side.

3. Melt butter in a skillet. (As always, I use a wok--which accomodates up to six pieces of chicken.) Brown chicken on all sides over medium-high heat.

4.Turn heat to low. Add 1/2 cup white wine and chicken bouillon. Cover skillet or wok and simmer for about 30 minutes. Or until chicken is cooked. Use this time to get your side dishes ready.

5. After chicken is done, remove it and keep it warm.

Add cornstarch and heavy cream to remaining liquid in the skillet, and simmer until a gravy is made.


NOTES: Use good quality ingredients. If the swiss isn't great, the wine isn't dry enough or the ham isn't thick enough, so much flavour will be lost. My favourite thing to serve with this is green beans or asparagus coated in lemon butter, along with baby potatoes.


Anonymous said...

How much chicken bouillon?


Johannah said...

Thanks. I adjusted the post to read, "1/4 cup chicken bouillon."