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Showing posts from September, 2011

Chicken Cordon Bleu

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It's always nice when I can make a meal that satisfies the taste preferences of every palate living in my house. Chicken cordon bleu is just such a dish. It's fun, it's fancy, but the home run is all in the secret sauce. My standard recipe calls for lots of extra secret sauce for two reasons: #1. That volume of liquid keeps the chicken from burning on the bottom and sticking to the pan during cooking. #2. It makes a mean gravy for my mashed potato side dish! Or rice, or whatever. Ingredients 6 skinless, boneless chicken breasts 6 slices Swiss cheese 6-12 slices ham* 1/2 cup all-purpose flour 3 tsp paprika 1/2 cup butter 1 and 1/2 cup unsweetened white grape juice 3 tsp chicken bouillon granules 2 Tbs flour 1 and 1/4 cup half and half Directions Cut 12 pieces of baking string, each about 12 inches long. Set aside. Place chicken breasts one at a time inside a freezer bag and pound the heck out of them until they are about 1/2 inch thick. Fold the cheese into quart