Tag Archives: Chicken cordon bleu

Winner Winner Chicken Dinner!

I had a cooking class last week where we made 3 different chicken dishes.  We made Harvest Roasted Chicken, Skillet Chicken and Chicken Cordon Bleu. I had blogged a few weeks ago about the Chicken Cordon Bleu it was a huge hit as I knew it would be the white wine sauce is just that awesome!!!

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I had 4 attendees at this class; 2 have come to previous classes and there were 2 new students.  I always find it quite comical some of the things I end up sharing with the class.  The cutting of an onion is always something new that we practice, this particular class we set a timer for searing chicken so they would leave it alone and let it brown.  Another tip shared was if you try to flip the meat and it doesn’t release from the pan to leave it alone.  Once it releases than you can turn it over.  One student couldn’t believe how long 5 minutes truly was; everyone wants to flip before its time. I see it ALL the time.  Let it set and get all yummy before flipping!!!

 

 

My daughter arrived from Japan Friday night for a 12 day visit.  SO excited to see her after her being gone for 8 months; we will be having several of her favorite meals while she is home.  She has already had mashed potatoes each of the 3 days of her being home in America.  We literally just finished eating a roasted chicken, mashed potatoes, carrots, peas and gravy for Sunday dinner.

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Some of the things that she can either not get or it does not taste like it does here in the states, is bacon, steak and burger. We are all SO excited she is here and are looking forward to hearing all her stories.

Skillet Chicken

1 TBS Cajun Seasoning Blend

¼ Tsp Salt

¼ Tsp Pepper

4 Chicken Thighs – Bone in works best for this

2 TBS Olive Oil

4 Cloves, peeled and lightly smashed

8 Small red or new potatoes, about 1 ½ inches in diameter

2 medium onions chopped finely

1 Cup peeled and cut carrots

2 ribs Celery, halved lengthwise and chopped diagonally into ½ inch pieces

½ Red bell Pepper, cut into large dice

2 Tablespoons AP flour

1 Cup chicken broth

½ Cup Wine

2 Tablespoons finely chopped parsley

In a small bowl, combine Cajun seasoning, salt and pepper.  Rub mixture on all sides of chicken

Heat oil in a large heavy skillet over medium-high heat, add chicken (skin side down) cook until chicken is browned, about 3 minutes per side.  Transfer chicken to plate, set aside.

Add potatoes, onions, carrots, celery, garlic and bell pepper to skillet.  Cook and stir 3-5 minutes. Sprinkle flour over vegetables and stir to coat.  Slowly stir in chicken broth and wine.  Scraping up browned bits from the bottom of skillet bring to a boil, stirring often.

Reduce heat to medium-low.  Place chicken back into skillet.  Cover and cook about 30 minutes, or until chicken is done and juices run clear. Increase heat to medium-high and cook, uncovered about 5 minutes or until sauce is thickened Season to taste with salt and pepper. Sprinkle with parsley before serving.

Chicken Cordon Bleu

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.

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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!