Chicken Cordon Bleu II

The French term Cordon Bleu means blue ribbon, which in this case, refers to an award given to women for excellent cooking. This chicken recipe adds paprika and a creamy white wine sauce that makes it worthy of an award.

Chicken Cordon Bleu II

3.8 from 16 votes

As I embark on trying this recipe for Chicken Cordon Bleu, I’m intrigued by its historical significance and the promise of a delicious dish worthy of recognition. The term “Cordon Bleu” holds a special place in the culinary world, symbolizing excellence in cooking, particularly for women. It’s fascinating to learn about the origins of this French term and how it ties into this chicken recipe.

Ingredients

  • 6 skinless, boneless chicken breast halves

  • 6 slices Swiss cheese

  • 6 slices ham

  • 3 tablespoons all-purpose flour

  • 1 teaspoon paprika

  • 6 tablespoons butter

  • 1/2 cup dry white wine

  • 1 teaspoon chicken bouillon granules

  • 1 tablespoon cornstarch

  • 1 cup heavy whipping cream

Directions

  • Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  • Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  • Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

To begin, I gather all the ingredients required: chicken breasts, ham, cheese, paprika, and the creamy white wine sauce. The combination of these ingredients is already making my taste buds tingle with anticipation.

I carefully slice each chicken breast horizontally to create a pocket, ensuring that it’s large enough to hold the ham and cheese filling. The process requires precision and attention to detail, but I’m determined to master this technique.

Once the chicken breasts are prepared, I layer the ham and cheese inside the pocket, ensuring they are evenly distributed. The addition of paprika adds a subtle touch of spice and flavor to the dish, enhancing the overall experience.

With the chicken filled and seasoned, I move on to the next step: cooking. I heat a skillet and carefully place the chicken breasts, allowing them to cook until golden brown and the cheese is melted. The aroma of the cooking chicken fills the kitchen, building up the excitement for the final result.

As I take my first bite of the Chicken Cordon Bleu, I’m immediately impressed by the combination of flavors. The tender and juicy chicken, the savory ham, the creamy melted cheese, and the hint of paprika all come together harmoniously. It’s a taste sensation that truly lives up to its name.

This recipe has exceeded my expectations and has become a favorite in my culinary repertoire. The blend of tradition, technique, and flavors makes it a standout dish, worthy of an award in its own right.

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