Chicken Cordon Bleu Recipe
Photo: Megan Von Schönhoff
Serves 4
Ingredients
4 (4-ounce) chicken cutlets
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 thin slices deli ham
4 slices provolone cheese
1/4 cup all-purpose flour
2 tsp. olive oil
1/2 tsp. unsalted butter
1/3 cup chicken broth
1/3 cup white wine
1 Tbsp. lemon juice
1 1/2 tsp. Dijon mustard
Directions
Season the chicken with the salt and pepper and top each cutlet with a slice of ham and a slice of cheese. Fold in half and secure with a toothpick.
Set aside 1 tsp. of flour and place the remaining flour in a shallow dish. Lightly dredge both sides of the chicken in the flour.
In a large skillet, heat 1 tsp. of the olive oil and the butter over medium heat. Add 2 cutlets to the pan and cook for 2 minutes on each side. Transfer to a plate. Add the remaining oil and cook the remaining 2 cutlets. Transfer to the dish with the other cutlets.
Meanwhile, combine the broth, wine, lemon juice, mustard and reserved 1 tsp. of flour in a medium bowl and whisk until smooth. Pour the broth-wine mixture into the empty pan and cook over medium heat, whisking to loosen any bits that are stuck to the skillet. Simmer for 2 minutes.
Return the chicken to the skillet. Cover and cook over medium heat until the cheese has melted. Spoon some sauce over each piece of chicken and serve.
Copyright © 2017 by Addie Gundry in Everyday Dinner Ideas and reprinted by permission of St. Martin's Griffin.
Ingredients
Directions
Season the chicken with the salt and pepper and top each cutlet with a slice of ham and a slice of cheese. Fold in half and secure with a toothpick.
Set aside 1 tsp. of flour and place the remaining flour in a shallow dish. Lightly dredge both sides of the chicken in the flour.
In a large skillet, heat 1 tsp. of the olive oil and the butter over medium heat. Add 2 cutlets to the pan and cook for 2 minutes on each side. Transfer to a plate. Add the remaining oil and cook the remaining 2 cutlets. Transfer to the dish with the other cutlets.
Meanwhile, combine the broth, wine, lemon juice, mustard and reserved 1 tsp. of flour in a medium bowl and whisk until smooth. Pour the broth-wine mixture into the empty pan and cook over medium heat, whisking to loosen any bits that are stuck to the skillet. Simmer for 2 minutes.
Return the chicken to the skillet. Cover and cook over medium heat until the cheese has melted. Spoon some sauce over each piece of chicken and serve.
Copyright © 2017 by Addie Gundry in Everyday Dinner Ideas and reprinted by permission of St. Martin's Griffin.
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