Delicious, and easy-to-make, this simplified version of the classic French dish is fun to make, visually pleasing and a joy to eat. Chicken breasts are flattened and topped with Swiss cheese and ham. The breasts are tucked in over the ham and cheese and secured. The chicken is browned and then sauteed over low heat in dry white wine and chicken broth. A sauce is created using the reduced wine with a cornstarch and heavy cream thickening mixture. When the sauce has heated through and reached the desired consistency, it is poured over the cooked chicken and the dish is served.
The best choice for this dish are fresh, moist, plump chicken breasts. The flattened chicken, if done properly with a larger piece, will nicely fold back over the ham and cheese and form a nice, tight cocoon. The ham heats through and the cheese melts inside the secured pocket. The sauce should be smooth and can be run through a light mesh to insure no large particles. You could substitute half-and-half for the heavy cream, if necessary.
Pan Fried Chicken
Easy Chicken Cordon Bleu
Ingredients:
6 Skinless, Boneless Chicken Breast Halves
6 slices Fresh Swiss Cheese
6 slices Virginia-Baked Ham, or other ham sliced thinly
3 tablespoons All-Purpose Flour
1 teaspoon Paprika
6 tablespoons Unsalted Butter
1/2 cup Dry White Wine
1 teaspoon Chicken Bouillon Granules
1 tablespoon Cornstarch
1 cup Heavy Whipping Cream
Preparation:
1. Chicken should be pounded flat with a meat mallet to a thickness of 1/4".
2. Place a Swiss cheese slice on each breast, leaving 1/2" edge exposed. Place a slice of ham on top of the cheese.
3. Fold the edges of the chicken breast over the ham and cheese and secure with toothpicks.
4. Combine flour and paprika in a shallow bowl.
5. Coat the chicken breasts in the flour mixture.
6. In a large saute pan, heat butter over medium high heat.
7. Cook chicken until brown, turn and cook chicken on other side.
8. Add dry white wine and chicken bouillon.
9. Reduce heat to low, cover saute pan and cook 30 minutes.
10. Transfer chicken to a warm serving platter, and remove toothpicks.
11. In a small bowl, combine the cornstarch with the whipping cream, stir slowly into the saute pan.
12. Simmer until sauce thickens, and spoon over chicken. Serve warm.
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