If you’ve ever wanted to bring a taste of French cuisine into your kitchen, look no further than the classic Chicken Cordon Bleu. This dish, which translates to ‘Blue Ribbon Chicken,’ has a rich history dating back to the 1940s in Switzerland, where it was first introduced as a schnitzel filled with cheese. Over time, the recipe evolved and crossed borders, becoming a beloved staple in French cuisine. Today, it’s enjoyed worldwide and is known for its savory combination of chicken, ham, and cheese, all wrapped up in a crispy, golden crust. The key to a perfect Chicken Cordon Bleu lies in the quality of the ingredients and the precision of the cooking process. From pounding the chicken to just the right thinness to achieving a creamy and flavorful wine and cream sauce, there’s a certain art to this dish that is truly satisfying to master. I absolutely love making (and eating!) Chicken Cordon Bleu because it’s a dish that always impresses. It’s a delightful blend of textures and flavors that come together to create something truly special. Plus, it’s a great way to shake up your usual chicken dinner routine! So, are you ready to give it a try? Let’s get cooking!
Ingredients
- 3 chicken breasts (halves)
- 3 slices Swiss or Jack cheese
- 3 slices cooked ham
- 1 tsp. paprika
- 1/2 c. white wine
- 1 c. whipping cream
- 3 Tbsp. flour
- 1 tsp. salt
- pepper to taste
- 3 Tbsp. butter
- 1 chicken bouillon cube
Cooking Method
- Pound breasts until thin.
- Lay slice of cheese and ham on each breast; roll and insert toothpicks to secure.
- Mix flour, salt, pepper and paprika in plastic bag.
- Put breasts in bag and shake to coat.
- Melt butter in frying pan and brown chicken rolls on all sides.
- Add white wine and bouillon cube.
- Cover and simmer 30 minutes.
- Remove chicken from pan.
- Add cream to pan and cook on medium-high for 3 minutes until smooth and creamy.
- Pour over chicken.
- Serves 3.
Calorie: 600
Total cooking time: 1 hour
Difficulty level: Medium
The Epic Saga of the Chicken Cordon Bleu
Oh, the things I do for love… of food, that is. Today, I found myself in the middle of a culinary escapade that started with three humble chicken breasts and ended with a dish that would give any French chef a run for his money.
The Humble Beginnings: Chicken, Cheese, and Ham
It all began in the quiet corners of my kitchen where the chicken breasts, Swiss cheese, and ham lay. The chicken, unsuspecting, was about to be pounded into submission until they were thin enough to roll. Now, I’ve come across many a stubborn chicken breast in my time, but this was a battle I was determined to win. And after a few good thwacks, victory was mine!
Laying a slice of Swiss and ham on each chicken breast like a cozy blanket, I then rolled them up tight, securing each one with toothpicks. It was like tucking the kids into bed, if your kids were made of chicken and wore cheese and ham pajamas, that is.
The Shake and Bake: Flour, Salt, Pepper, and Paprika
Next came the flour, salt, pepper, and paprika party. Into a plastic bag they went, and in went the chicken rolls. A few good shakes later – a move I learned from my days in a high-school rock band – and our chicken roll-ups were coated and ready to hit the pan.
The Sizzle: Butter, White Wine, and Chicken Bouillon
In the frying pan, butter was melting into a pool of golden goodness. In went the chicken rolls, sizzling and browning on all sides. As they cooked, the aroma filled my kitchen, making me feel like a five-star chef. Then, it was time for the white wine and chicken bouillon to join the party. A quick stir, a cover, and a 30-minute simmer, and voilà, we were almost there!
The Grand Finale: Whipping Cream and More
After the chicken was removed, the whipping cream made its grand entrance into the pan. It cooked on medium-high for 3 minutes until it was smooth and creamy. I’d like to say I waited patiently, but let’s be honest, I was practically drooling at this point.
Pouring the cream over the chicken, I couldn’t help but feel a sense of accomplishment. The chicken breasts, once simple and unadorned, had transformed into a mouth-watering Chicken Cordon Bleu.
The Aftermath
With the kitchen in disarray and my taste buds singing praises, I served up this masterpiece. The cheese, ham, and chicken created a symphony of flavors, while the creamy sauce added that much-needed kick.
In the end, what started as a humble chicken breast turned into a gourmet feast fit for a king. Or, in my case, a very satisfied food blogger. Until next time, happy cooking!
