John Washington
Exquisite Herbed Chicken Cordon Bleu with Dijon Cream Sauce
This classic French-inspired dish brings together the savory flavors of chicken, ham, and cheese, elevated with a touch of herbs and a luxurious Dijon cream sauce. Perfect for a special occasion or a delightful dinner, Chicken Cordon Bleu is a delightful blend of textures and tastes. The crispy breaded exterior encases juicy chicken, salty ham, and gooey melted Swiss cheese, offering a gourmet experience in every bite.
Ingredients:
For the Chicken Cordon Bleu:
– 4 boneless, skinless chicken breasts
– 4 slices of Swiss cheese
– 4 slices of ham
– 1 cup all-purpose flour
– 2 eggs, beaten
– 1 cup breadcrumbs
– 1 tsp dried thyme
– 1 tsp dried oregano
– Salt and pepper to taste
– Toothpicks
For the Dijon Cream Sauce:
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 cup chicken broth
– 1 cup heavy cream
– 2 tbsp Dijon mustard
– Salt and pepper to taste
Instructions:
Preparing the Chicken Cordon Bleu:
1. Preheat your oven to 350°F (175°C).
2. Place each chicken breast between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
3. Season both sides of the chicken breasts with salt, pepper, thyme, and oregano.
4. Place one slice of Swiss cheese and one slice of ham on each chicken breast.
5. Roll up each chicken breast tightly and secure with toothpicks.
6. Prepare three separate shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
7. Dredge each rolled chicken breast first in flour, then dip in beaten eggs, and finally coat with breadcrumbs, ensuring an even coating.
8. Place the breaded chicken breasts in a greased baking dish.
9. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the coating is golden brown and crispy.
Preparing the Dijon Cream Sauce:
1. While the chicken is baking, prepare the Dijon cream sauce.
2. In a medium saucepan, melt the butter over medium heat.
3. Whisk in the flour and cook for about 1 minute to create a roux.
4. Gradually whisk in the chicken broth, bringing the mixture to a simmer.
5. Add the heavy cream and Dijon mustard, stirring until well combined.
6. Continue to simmer the sauce, stirring frequently, until it thickens to your desired consistency.
7. Season with salt and pepper to taste.
Assembling the Dish:
1. Once the chicken breasts are done baking, remove them from the oven and let them rest for a few minutes.
2. Carefully remove the toothpicks from the chicken.
3. Serve the Chicken Cordon Bleu topped with a generous drizzle of Dijon cream sauce.
4. Garnish with fresh parsley if desired and enjoy your exquisite meal!
