Sunday, May 16, 2010

Chicken Cordon Bleu

I absolutely *love* this dish! It's super easy and extremely delicious. This was Danny's choice for his birthday dinner this year, which works for me!

  • 2 skinless, boneless chicken breasts
  • 2 slices Swiss cheese
  • 2 slices ham
  • 3 tablespoons flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup chicken broth
  • 1 teaspoon chicken bouillon granules (or 1 cube)
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

First, pound out your chicken breasts to flatten them out a bit. Put a slice of ham and cheese on each one, and then fold the flap over and pin down with toothpicks.

Mix 3 tbsp flour and 1 tsp paprika in a small bowl and coat the chicken pieces on both sides.
Heat a skillet over medium-high heat and add 6 tbsp of butter. Let the butter melt and get all nice and brown. Let it sizzle for a while and eventually it will calm down and you'll be ready to go. Now, put your chicken in the skillet with the ham & cheese side down at first and let the chicken brown. This should take about 2-3 minutes.

Then let the other side brown for another few minutes.

Meanwhile, get your 1/2 cup of chicken broth and mix in you chicken bullion cube. When all sides of the chicken are browned, reduce heat to low and pour in the chicken broth mixture. Cover and simmer for about 15 minutes. Remove the toothpicks and transfer the breasts to a warm plate.

Now, it's time for that sauce! Turn up the heat on the skillet to medium low heat. Add 1 tbsp cornstarch and 1 cup heavy whipping cream. Slowly whisk the cream mixture into the skillet. Continue stirring until sauce is thickened… This usually takes about 10 mins. Generously pour it over the chicken and it's dinner time!

No comments:

Post a Comment