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Chicken Cordon Bleu Recipe
This Chicken Cordon Bleu recipe is a classic dish that is always a hit. This delicious and unique dish is made with chicken, ham, and cheese stuffed inside a breaded and fried chicken breast. The result is a delicious, cheesy, and crispy chicken dish that is sure to please everyone at the table. While the dish may seem complicated, it is actually quite easy to make. With a little planning and some simple ingredients, you can have this classic dish on the table in no time. So what are you waiting for?!
👥 2 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- pan
- oven
- saucepan
📝 Preparation Steps
1
For the Chicken:
2
With the tip of a boning knife, butterfly each breast like Chef demonstrate in the video.
3
Pound it and stuff with ham and cheese and using a film warp into a nice roll like in the video and refrigerate for one hour to solidify.
4
Dip each breast in flour, then eggs and finally in the panko mixture. AGAIN BE SURE TO REFRIGERATEeach breast at least an hour and let them firm up. It will be much easier to manipulate for breading.
5
In a sauté pan, heat oil until 365 degrees. Add breasts and sauté on both sides until light golden brown. Place in oven and cook for additional ⏱️ 10 minutes. Remove and let rest for ⏱️ 5 minutes before serving.
6
Meanwhile, make the Sauce.
7
For the Sauce:
8
In a saucepan heat the butter when hot add shallots and sauté really well, until light golden brown. Add the 1 tablespoon green peppercorns, tarragon, and Madeira or Port wine. Add stock and black pepper and cook for ⏱️ 10-15 minutes.
9
Strain through a fine sieve. Add more green peppercorn and cracked black pepper. Add cream and Cognac then reduce to the correct consistency.
10
You may have to add a little corn starch diluted with water if necessary and add butter at the last minute just before serving.
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