A FRENCH STAPLE: CHICKEN CORDON BLEU RECIPE

A Quick & Easy DIY Chicken Cordon Bleu 

Chicken Cordon Bleu is a classic chicken dish that anyone (yes, even those picky chicken finger lovers) will enjoy. This mouthwatering recipe has delicious ham, creamy cheese, and an amazing crispy outside. The name of this dish is a French term meaning blue ribbon, indicating excellence. This recipe is so easy, you probably already have these ingredients in your refrigerator- no grocery run needed! Additionally, try out a boozy cider sauce for a fun spin on this classic French staple.

Ingredients for the chicken:

• 1 cup all-purpose flour

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 4 boneless skinless chicken breasts

• 2 sprigs marjoram, finely chopped

• 3 teaspoons grainy country mustard, divided into 4 portions

• 4 slices of black forest ham

• 4 slices of Swiss cheese

• 1 tablespoon butter

• 2 tablespoons olive oil

Ingredients for the boozy cider sauce:

• 1/2 cup dry white wine

• 3/4 cup small-batch hard cider

• 3/4 cup apple cider

• 1 teaspoon country mustard

• 2 tablespoons butter

• pepper to season

• salt to season, if necessary

Check out Ouiplease’s favorite dishes for this recipe

 

Directions for the chicken:

1. Preheat the oven to 300° F. In a pie plate, combine the flour, salt, and pepper and stir with a whisk to blend. Set aside.

2. Pat the chicken breasts dry. Place a breast inside a 1-gallon Ziploc bag (or between 2 large sheets of plastic wrap) and pound with a mallet until the breast is about 1/4-inch thick. 

3. Place the 4 portioned breast pieces on a large plate. Sprinkle each portion with equal amounts of marjoram, then spread equal amounts of country mustard on each of the breast pieces.

4. Place a slice of ham on each breast portion, followed by a slice of swiss cheese. Roll up the breasts to form a roll, or “kiev,” and dredge in flour. Place the kievs in the refrigerator to firm up for about an hour.

5. Remove the kievs from the refrigerator and let sit for 30 minutes. When ready (the preparation will take about 20 to 30 minutes from this point on), place a large sauté pan over medium heat and warm up the butter and olive oil.

6. Place the kievs in the sauté pan and brown evenly on all sides. It will take about 10 minutes until the kievs are a lovely golden brown. Place the kievs in an ovenproof baking dish and cover with foil. Cook for 10 to 15 minutes — as long as it takes you to prepare the sauce.

Directions for the boozy cider sauce:

1. After removing the kievs from the sauté pan, keep the heat on medium and immediately add the white wine and scrape up all of the wonderful chicken bits. Then, add the hard cider. 

2. Add the apple cider, and stir well with a whisk. Add the mustard, then add the butter. Raise the heat so you have a nice, popping simmer going. Taste for seasoning and add pepper and/or salt as needed. Keep stirring the sauce, adjusting the heat as necessary, until it is reduced by about half and is unctuous and silky. 

3. Plate the kievs, and spoon the sauce over them. Serve the additional sauce in a gravy bowl.

Perfect this recipe with this gorgeous kitchenware! 

Recipe from Food52 

Photo from eatthis

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