Chicken Cordon Bleu
Susan Bressler
It sounds fancy, but it is really very simple. Great for company.
ingredients
- 6 skinless, boneless chicken breasts, pounded to 1/4-inch thickness
- 6 slices Swiss or gruyere cheese
- 6 slices prosciutto
- 1/2 cup flour
- 1/2 tsp salt
- 3/4 tsp freshly ground pepper
- 2 eggs beaten
- 3/4 b bread crumbs
- 5 T butter
- 2 T vegetable oil
- 1/4 c dry white wine
- 2/3 c chicken stock
directions
- 1
Cover each chicken breast with a slice of cheese. Top w/ith a slice of prosciutto and trim to fit. Roll up and secure with a wooden toothpick.
- 2
In a shallow dish, mix flour, salt and better. Dredge chicken in flour, dip in egg, and then coat with bread crumbs.
- 3
In a large frying pan, heat 3 T butter in oil over medium heat. Add chicken and cook until browned, about 10 minutes. Remove chicken to a platter and cover to keep warm.
- 4
Pour off fat from skillet. Add wine and bring to a boil, scraping up any browned bits from the pan. Boil until reduced to 2 T. Add stock and boil until reduced by half. Remove from the heat and whish in remaining 2 T butter. Pour over chicken and serve.
- 5
Good served with rice or egg noodles and your favorite frozen veggie for a weeknight dinner.
Source: Susan Bressler
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