Today I was scrolling through the New York Times Cooking app and a recipe called the Original Chicken Cordon Bleu appeared on my screen. The key instruction is that the chicken breast needs to be pounded thin.
The dinner was delicious. Thumbs up from both sides of the table.
Ingredients-
4 chicken cutlets
4 thin slices of ham
2 ounces Swiss cheese, cut into 4 equal strips
1/4 cup all-purpose flour
1/2 teaspoon table salt
1/4teaspoon black pepper
1 large egg, beaten
3/4 cup fresh bread crumbs
1/4 cup unsalted butter
3/4 cup plus 2 tablespoons chicken stock
3/4 cup white wine
Method-
Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to ¼-inch to ⅛-inch thick.
Take care not to pound holes in the chicken.
Layer each breast with the ham, then place a strip of cheese in the center.
Roll up to completely enclose the ham and cheese and secure with toothpicks.
In a medium bowl, combine the flour, salt and pepper.
Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs.
Place on a baking sheet and chill for at least 15 minutes and up to 4 hours.
In a large skillet over medium heat, heat the butter.
Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes.
Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through 10 to 15 minutes.
Move the chicken to a warm platter.
Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute.
Add the wine (or heavy cream or additional stock), lower the heat, and simmer, uncovered, until the consistency of gravy, about 45 seconds.
Pour over the chicken breasts and serve.
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