Chicken Cordon Bleu



When I first met my husband his cooking skills were let's say...limited.  When it was his night to "cook" he would order pizza or if he was feeling really adventurous he'd make his go-to meal of Tortellini.  Sounds kind of fancy right?Wrong. That meal consists of refrigerated tortellini and a jar of pasta sauce. During our 7 years of marriage he's worked on improving his cooking skills and I must say he's becoming quite the chef. 

Last night he made the most amazing Chicken Cordon Bleu!  Ham and Swiss cheese rolled up in a seasoned chicken breast and then drizzled in a luscious cream sauce.  If heaven had a taste this would be it.  We served it with a light salad which was the perfect accompaniment as the chicken and sauce are quite rich.

My husband said this recipe was quick and simple, the prefect recipe for any man trying to impress his girlfriend or wife.

Serves 6

Ingredients

• 6 thinly sliced, skinless, boneless chicken breasts
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 4 tablespoons butter
• 2 tablespoons EVOO
• 1/2 cup dry white wine (He used a Pinot Grigio)
• 1 chicken bullion cube, crushed
• 1 teaspoon paprika
• (Optional) Cayenne pepper, onion powder, garlic powder, salt & pepper, to taste

Cream Sauce:

• 1 cup heavy whipping cream
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard

Directions

Place a slice of ham and cheese on each chicken breast within a quarter inch of the edges.  Fold the edges of the chicken over the filling or as my husband did, fold the chicken breast in half. (Beware, if you fold the chicken breast in half some of the cheese will melt out of the sides and fall into the pan which can be incorporated into the sauce later)  Secure the chicken with toothpicks.  Mix the flour, paprika, cayenne pepper, onion powder, garlic powder, salt and pepper in a small bowl and coat each piece of chicken.

Heat the butter and EVOO in a large deep skillet over medium-high heat and cook the chicken until browned on all sides.  Add the wine and bullion granules.  Reduce heat to low, cover, and simmer for 25-30 minutes or until the juices run clear and the chicken is no longer pink.

Transfer the chicken to a serving platter and remove the toothpicks.  Mix the heaving whipping cream, Dijon mustard, and cornstarch together in a small bowl.  Slowly whisk the mixture into the same skillet you cooked the chicken in.  Cook on low heat stirring until thickened.

Drizzle sauce over chicken.

*Note: If you buy thinly sliced chicken breasts you don't have to worry about cutting thicker ones in half or pounding out the chicken.  Definitely the way to go if they're available at your grocery store.

Adapted from the Allreceipes website.