CORDON BLEU WITH CREAM SAUCE AND VEGETABLE
It’s National Cordon Bleu Day! “Cordon bleu” literally means “blue ribbon” in French. In the 1500's, the Order of the Knights of the Holy Spirit became known as “Les Cordon Bleus.” The knights used a blue ribbon to hang their talisman, and eventually the term became associated with distinction and honor. Today, we still award blue ribbons for excellence!
However, we here at RFRK are interested in the term as it relates to the culinary world. Cordon Bleu is a savory dish made with chicken (or veal), ham, and Swiss cheese. Boneless chicken breasts are pounded and butterflied, rolled around ham or prosciutto (or how we love it, bacon!) and soft, melty, Swiss cheese. They're then coated in breadcrumbs and baked or fried until a crispy golden brown. Some recipes roll the chicken into a roulade, while others serve it flat and stuffed.
The origins of original cordon bleu as a schnitzel filled with cheese are in Switzerland, probably around the 1940's, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.
To celebrate National Cordon Bleu Day, cook up some delicious chicken cordon bleu for your family to enjoy tonight! Try this recipe and let us know what you think:
PREP: 15 Minutes
COOK: 45 Minutes
Recipe makes 6 servings
6 skinless, boneless chicken breast halves
6 slices of swiss cheese (we like cutting it right off the block)
6 slices of deli ham
3 tbsp all-purpose flour
1 tsp paprika
6 tbsp butter
1/2 cup dry white wine
1 tsp chick bullion
1 tbsp cornstarch
1 cup heavy whipping cream
- 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.
y Craig Chapman