Mom’s Cordon Bleau.
Chicken Breasts (or veal), pound thin and fold or slice in half to stuff.
- Stuff with fontina and proscuitto (I use mozzarella and summer sausage if the Italian choices are not available.) Tie stuffing in.
- Roll stuffed pieces in a mix of flour and salt & pepper.
- Brown both sides in a mix of 3T. olive oil and 2T. melted butter.
- Then, brown on each side for ten minutes, covered.
- Remove from pan and put on serving platter. Pour ¾ c. chicken stock and ½ c. dry white wine into drippings bring to boil, scraping residue. Simmer a few minutes and pour over chicken. Whala!!!
FYI I think 10 min per side covered is way too much...would probably start w 5. All depends on thickness too but I always think 10 makes it too dry
ReplyDeleteOk so officially I do like 7 min a side. But I didn't use the thickest chicken compared to some u can get.
ReplyDeleteServe w steamed broccoli and I also made mons parchment fries but added balsamic vinegar thr last 10 minutes! Yummy w that chicken sauce!