CHICKEN CORDON BLEU

  • Mary
  • December 2, 2016
  • 0

Looking for that perfect dinner to make your valentine this weekend? Look no further than this recipe for the most delicious, scrumptious, lick-your-plate clean, get nightly cravings for it, Chicken Cordon Bleu! No, seriously.

I remember in second year university my parents came to visit and my mom made this recipe for chicken cordon bleu for myself and all of my roommates. Four hungry and home-made meal deprived girls (and one of their boyfriends) sat eagerly at the table. What happened next was nothing short of a miracle. Normally super chatty, we all sat – in absolute silence. I watched around me as we all mowed down, silently making faces of utter pleasure, sauce dripping down our chins, until every last bite had been eaten. And that, my friends, is the sign of a successful and delicious dinner. It wasn’t the first time I’d had that recipe, but it was still as good as the first time!

So now that I’ve whet your appetite, treat your valentine to a dinner they’ll never forget! Here’s what you’ll need:

Ingredients:

  • 6 boneless, skinless, chicken breasts, thawed
  • 1 cup heavy cream (35% whipping cream)
  • 6 slices black forest ham
  • 6 slices swiss or gruyere cheese
  • 6 tbsp butter or margarine
  • 1/3 cup white flour
  • 1 tbsp cornstarch
  • ½ cup white wine
  • 1 chicken bouillon cube
  • 1/3  cup paprika
  • Black pepper, to taste
  • Toothpicks

Directions:

Cover your chicken breasts in paper towel. Using a mallet, flatten the chicken breasts. With the bottom of the breasts facing up, place a slice of ham and cheese in each. Roll each breast and pin together with toothpicks.

In a skillet, heat the butter or margarine over medium heat. While heating, mix flour and paprika well on a plate. Coat each chicken breast in the mixture and place in skillet. Cover and heat through, turning once, until chicken is browned all over.

In a bowl, mix the wine and chicken bouillon cube together. Pour over chicken breasts. Cover and simmer for about 20-25 minutes, turning occasionally.

Once cooked, remove the chicken breasts and add the heavy cream and cornstarch, leaving the remnants from the chicken. Stir constantly, until thickened.

Plate the chicken breasts and cover in the sauce. Serve – and try and only eat just one/not lick the plate clean. If you’re lucky enough to have leftovers, make sure you keep the sauce separated from the chicken when storing in the fridge – the sauce tends to separate, so it’s easier to heat on its own. Enjoy!

Looking for a great side? Come back tomorrow for a delicious recipe for Parmesan and Herb Roasted Potatoes – a dish that is the peanut butter to this recipe’s jelly!

Want to print or save the recipe? Just click on the print/save button below.

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