Chicken Cordon Bleu with Creamy Mushroom Sauce
Ingredients:
4 boneless, skinless chicken breasts
4 slices of Swiss cheese
4 slices of cooked ham
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups bread crumbs (panko recommended)
Salt and pepper to taste
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Vegetable oil for frying
For the Creamy Mushroom Sauce:
1 tablespoon butter
1/2 cup sliced mushrooms
1/4 cup chopped onion
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon all-purpose flour
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional)
Instructions:
1. Prepare the chicken breasts: Butterfly each chicken breast by slicing it horizontally almost all the way through, creating a pocket. Do not cut all the way through. Gently open the breast to flatten it. Season both sides with salt, pepper, garlic powder, and paprika.
2. Assemble the Cordon Bleu: Place a slice of Swiss cheese and a slice of ham inside each chicken breast pocket. Gently close the pocket and secure with toothpicks if necessary.
3. Prepare the breading station: Set up three shallow dishes. In the first, place the flour. In the second, place the beaten eggs. In the third, place the bread crumbs.
4. Bread the chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip the floured chicken into the beaten eggs, ensuring it's fully coated. Finally, coat each chicken breast thoroughly in the bread crumbs, pressing gently to adhere.
5. Fry the chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the hot oil, ensuring not to overcrowd the pan. Fry for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and place it on a wire rack to drain excess oil. Remove toothpicks.
6. Make the creamy mushroom sauce: While the chicken is frying, melt the butter in a separate saucepan over medium heat. Add the onion and cook until softened, about 2-3 minutes. Add the mushrooms and garlic and cook until softened, about 3-5 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then reduce heat and stir in the heavy cream. Season with salt and pepper to taste. Simmer for a few minutes, or until the sauce has thickened slightly. Stir in the parsley (if using) before serving.
7. Serve: Pour the creamy mushroom sauce over the cooked Chicken Cordon Bleu and serve immediately. Enjoy!