Chicken Cordon Bleu
During my high school career I took a few years of French language classes. I did the same during my college tenure and enjoyed these classes just as much as I did in high school. Two fantastic instructors made all the difference.
My high school teacher was an independent spirit who thumbed her nose at the ordinary and other people's opinions of her. We all loved her Gloria Steinem sunglasses and the Camaro she drove around town.
In one of my favorite memories, she allowed her French classes to take over the Home Economics room and cook a feast of French food. She brought some recipes and the students shopped for the supplies with funding from the foreign language club funds. This recipe for Chicken Cordon Bleu is her recipe from that day.
You will need boneless chicken breasts. A slice of ham and Swiss cheese will be rolled inside each breast.
Held together with a couple of toothpicks, coat the chicken roll in a flour/paprika combination.
Brown the chicken in a little butter with olive oil.
Turn down the heat, cover the chicken, and allow it to simmer for about thirty minutes.
At this point you will need to deglaze the pan with some chicken stock and white wine. My French teacher couldn't allow us to make this recipe without the wine, so she brought some in a jelly jar. Can you imagine that happening today?
After deglazing the pan a little cream will finish off the sauce.
Plate and enjoy
Chicken Cordon Bleu
6 medium/boneless/skinless chicken breasts ((I used four just fine.)
Swiss cheese slices
6 tbsp butter
Olive oil (at your discretion)
1 cup chicken stock
1/2 cup white wine
1 cup heavy whipping cream
3 tbsp flour
1 tsp paprika (I used a bit more.)
1 tbsp cornstarch
Spread chicken breasts flat. Fold cheese and ham to fit on top. Roll, fastening edges with toothpicks. Mix flour and paprika. Coat chicken pieces in this. In a skillet cook chicken in butter with a dash of olive oil. Use medium heat to brown on all sides. Add wine and stock, gently scraping the pan. Turn heat to low, cover, and simmer for about thirty minutes.
Remove toothpicks, at this point. (If you can't get them out, just have your kids do it when it is finished cooking.)
In a cup, mix cream and cornstarch, until smooth. Gradually stir into the skillet. Cook, stirring constantly, until thickened. Serve sauce over chicken.