Chicken Cordon Bleu

  • Yield servings

Ingredients

Dry marinade:
2 tablespoons fresh thyme
2 medium shallots, diced
5 cloves of garlic, crushed
1/8 teaspoon salt
Chicken:
4 -- Boneless chicken breasts, trimmed and skinned.
1 cup milk
1 cup flour (for dredging)
4 -- eggs well beaten
1/8 teaspoon each salt and pepper
3 cups panko bread crumbs
-- Canola Oil for frying
Sauce:
1/4 cup salted butter
1/4 cup flour
2 1/2 cups whole milk (room temperature)
pinch of fresh grated nutmeg
1 1/2 cups gruyere cheese, shredded
1/4 cup white wine (riesling preferred)
2 tablespoons dijon mustard
1 pound thinly sliced and chopped prosciutto

Instructions

Pound the chicken breasts flat using a meat mallet and wax paper to prevent sticking.

Mix flattened chicken breast with dry marinade ingredients and allow to rest while preparing sauce.

Meanwhile, melt butter for sauce in medium saucepan over medium heat. Once the butter is completely melted, just shy of browning, add flour. Whisk together for about five minutes until smooth and just starting to tan.

Slowly add the 2 1/2 cups of milk and whisk together to incorporate all of the roux into the milk. Once mixture is smooth, reduce heat to low-medium. Add nutmeg and stir.

Simmer stirring occasionally for about 10 minutes or until sauce starts to thicken.

Add cheese a handfull at a time whisking continuously until all cheese is completely incorporated. Allow sauce to simmer on low heat, being sure to stir regularly.

Mix breadcrumbs with salt and pepper.

Take chicken breasts and and dip in milk, rinsing off dry marinade components. Dredge in flour, shaking off excess. Dip in egg, allowing excess egg to drip off before pressing into breadcrumbs, coating chicken breast thoroughly.

In large sautee pan, heat oil 1/2 inch deep over medium-high heat. Fry chicken breasts until golden brown on both sides.

At the same time, place chopped prosciutto in separate pan over medium heat. Fry until crispy.

Once the chicken is ready, whisk mustard and wine into the cheese sauce.

Place chicken breast on a plate, spoon sauce over chicken and sprinkle with crisped prosciutto and serve.

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