A few months ago my son requested chicken cordon bleu. I have mentioned that sometimes I get myself in trouble when I ask what the fam wants for meals. However I have made it a few times now; and it is not hard at all. Last week while at work; I was cleaning out some old emails and came across the recipe ( I sent it to a friend and told her to try it). While at lunch I picked up a few of the things that I knew I didn’t have on hand and I made it for dinner that night. My mother has been staying with us for a few weeks now, she kind of chuckled when I told her what I was making; apparently not everyone whips up such a dish on a school night. It was awesome; the white wine sauce is just insanely delicious though I did make it slightly less fattening than the recipe called for that I found online, you wouldn’t know it from how quickly the plates were cleared though.
I almost always have boneless skinless chicken breast in the freezer, but it being a weeknight I bought thin cut breast at the store. Sometimes I don’t want to deal with defrosting meat quickly. I also rarely have Swiss cheese on hand so I grabbed some of that as well. Everything else I had on hand.
6 skinless, boneless chicken breast halves
6 slices of Swiss cheese
6 slices of Ham
3 TBS flour
1 Tsp Paprika
3 Tbs butter (it wanted only butter; but that is a little too much love)
3 Tbs Olive Oil
¾ Cup white wine
1 Tbs chicken base (or 1 tsp chicken bouillon/granules)
1 Tbs corn starch
1 Cup milk (I used 1%)
If you need to make sure to pound the breast so they are not too thick (you need to be able to roll them) place a piece of ham and cheese on each breast, they should not overhang the breast. Fold the chicken over the filling and secure with a toothpick or two (I used skewers that I clipped shorter but still longer than a regular toothpick) Mix the flour and paprika in a pie plate or similar, coat the chicken and put aside until all pieces are coated.
Heat butter and oil in a large skillet over medium-high heat; cook the chicken until browned on all sides; add the wine and chicken base, reduce heat to low, cover, and simmer for 30 minutes or so until the chicken is done.
Remove the toothpicks; transfer the chicken to a platter. Mix the cornstarch with the milk in a small bowl (I used my 2 cup measuring cup), whisk slowly into the skillet. Cook, stirring until thickened, pour the liquid gold over the chicken and serve.
I loved the sauce so much I have actually used it on pork chops – it works try it!!! If you are looking for something a little special to make for dinner – give this a try you will look like a rock star with minimal effort!