Chicken can be cooked in many ways and examples consist of roasting, grilling, deep frying, microwave cooking, and baking. Pan frying is a great cooking recipe for chicken because you can keep an eye on it while it cooks, unlike with roasting or baking.
Pan frying does not take long and lots of professional chefs opt for this recipe for the juiciest chicken dishes. With stir frying only a petite fat is used and with deep frying, a lot of fat is used. For pan frying, you need to add some fat but the good thing about this cooking recipe is that you can cook larger pieces of meat, like pork chops or whole chicken breasts.
Pan Fried Chicken
You can pan fry tasty dishes like chicken cordon bleu, southern fried chicken wings and more. If you want to know how to pan fry chicken cordon bleu, the following recipe is categorically tasty and easy to make too.
Pan Fried Chicken Cordon Bleu with a Basil Wine Sauce
The following recipe serves six and it great with a glass of Chardonnay. You can serve pan fried chicken cordon bleu as it is, or with a sauce. In this recipe, the chicken is served with a creamy white wine and basil sauce, which goes beautifully with the chicken, ham and cheese flavors.
If you want to, you can spread a petite Dijon mustard over the ham and cheese, before rolling up the chicken. Serve this cordon bleu recipe with fresh vegetables -- possibly broccoli, carrots and beans -- and either mashed potatoes or rice.
How to Make Chicken Cordon Bleu
You will need:
6 slices Swiss cheese
6 skinless, boneless chicken breast halves
6 slices ham
1/2 cup dry white wine
6 tablespoons butter
1 teaspoon paprika
3 tablespoons all purpose flour
1 cup heavy cream
1 tablespoon cornstarch
1/4 cup chopped fresh basil
1 teaspoon chicken bouillon granules
How to make it:
Pound the chicken breasts to 1/4 inch thick, and then put a slice of ham and a slice of cheese on each one, retention them within half an inch of the edges. Fold the chicken over the ham and cheese and use toothpicks to secure them. Merge the paprika and flour and coat the chicken pieces with it.
Heat the butter over a medium high heat in a big skillet. Do not let it get too hot, else the outside of the chicken will cook, and the inside will stay raw.
Cook the chicken until it is browned all over, and then add the bouillon and wine to the pan. Turn the heat down to low, cover the skillet and simmer the chicken cordon bleu for twenty minutes or until the juices run clear and the chicken is not pink inside.
Take the toothpicks out of the chicken and keep it warm. Blend the cream and cornstarch and whisk them into the liquid in the skillet. Cook until thickened, then stir in the basil and serve this sauce over the chicken.
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