Tuesday, June 8, 2010

Chicken Cordon Bleu

This is a completley different way than I normally make it, and I was completely winging it as I went. So, measurements are shaky.

  • 2 chicken breasts
  • 2 slices of ham
  • 2 slices of swiss cheese
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1 cup of white wine
  • 4 ounces of mushrooms
Take the chicken, and trim off any extra junk. Slice a "pocket" into it from the thickest side. This takes some skill, be careful to keep it centered, not poking through the other side and cutting your palm. Stuff the "pocket" with the slice of ham and cheese. Close the pocket with tooth picks.

In a medium heat skillet, add a tablespoon of olive oil, and place the chicken, ugliest side down. Cook for 3 minutes, flip it over, cook another 3 minutes. Don't despair, there will still be rawness to the chicken. Remove the chicken from the pan, and add the butter. Melt the butter, push it around to pick up the chickeny bits. Add the flour, stir together, cook down till it's not pasty (roux style). Then slowly add the cup of wine, stir with a whisk. Do this slowly, to avoid lumps. Cook it for a minute or so, let it thicken it up. Stir in the mushrooms, then put the chicken back in. Put a lid on it, turn the heat down to near low. Cook at a covered simmer for about 20 minutes.

I served this with my lovely CSA asparagus. (tossed with olive oil, kosher salt and pepper, roasted at 425 for 10 minutes.)

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