I might try it for Christmas dinner on Friday. The green bean recipe looks delicious too. To be fair, my husband loved it the first time with the heavy yellow mustard tang. A couple days later when I served the remaining chicken cordon bleu and prepared fresh mustard cream sauce, I greatly reduced the amount of yellow mustard and the sauce was much more to my liking. I added a bit more heavy cream and the result was a less yellow mustard tang. For my preference, it was too much yellow mustard (equal portions yellow mustard to heavy cream). I found this recipe and oh my was it delicious! I prepared the mustard cream sauce, as written, but in a half portion. All the recipes in the past have been too gravy-like. This review is just for the Mustard Cream Sauce: I was elbow-deep into another Chicken Cordon Bleu recipe when I decided to look for a new mustard sauce reicpe. How to Reheat: Place the desired number of chicken cordon bleu on a sheet tray lined with parchment paper and bake at 350° for 10 to 12 minutes or until warm throughout. Thaw it in the refrigerator for one day before reheating. This will freeze covered for up to 3 months. How to Store: Cover the chicken cordon bleu and keep it in the refrigerator for up to 4 days. Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. Slice and serve with the simple pan gravy and optional sides of Roasted Asparagus and Potatoes Anna. Whisk in the flour until combined and then pour in the chicken stock.Ĭook on high heat until thick and then finish with butter, salt, and pepper. Remove the chicken and discard all but 2 tablespoons of oil. Lightly coat the chicken roll in the flour and pat off any excess and then dredge in the egg wash on all sides.Ĭoat completely in the breadcrumbs and repeat until all the chicken is coated.įry the chicken cordon bleu for 3 to 4 minutes on all sides or until golden brown and cooked throughout when reading 165° F internally. Layer on a slice of prosciutto or ham and then gruyere or Swiss cheese.įold in the sides slightly and then roll the chicken forward making sure the ingredients stay inside and are enclosed inside. Pound the chicken breast out gently until it has essentially doubled in size or is about a ¼ to 1/3” thick. Slice the chicken breasts in half widthwise. In another shallow bowl whisk together breadcrumbs with salt and pepper and set aside. Next, whisk together an egg with milk, salt, and pepper in a separate shallow bowl. Start by assembling your standard breading procedures ingredients beginning by whisking together flour with salt and pepper in a shallow bowl. Use these simple-to-prepare instructions for making this amazing Chicken Cordon Bleu Recipe: Breadcrumbs – You can use any breadcrumbs, but I prefer plain or homemade and season myself.Milk – Whole milk is great for this dish.Flour – Use all-purpose flour in this chicken cordon bleu.Cheese – Swiss cheese is most classically used.Chicken – Use chicken breasts for this recipe.Most believe it’s a dish adapted from veal Kiev which uses very similar procedures and ingredients but was eventually swapped out for chicken.īe sure to watch my video below that highlights step-by-step procedures and side dishes. It is occasionally served with simple pan gravy.Ĭhicken cordon bleu became a popular dish throughout the United States and around the world in the late 1960s. Chicken Cordon BleuĬhicken (or veal) cordon bleu consists of a thin piece of chicken that is topped with either prosciutto or ham and then with gruyere or Swiss cheese that is then rolled up, breaded, and fried until golden brown. There are quite a few side dishes that would pair well with this cordon bleu, and two of my favorites that you should make it with are Roasted Asparagus and Potatoes Anna. This will be your new favorite go-to weeknight meal for family and friends. You will love this delicious Chicken Cordon Bleu Recipe that is stuffed with ham and cheese that comes together in under 30 minutes.
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