11 March 2009

Poulet Cordon Bleu

A few weeks ago, I finished reading The Sharper the Knife, the Less You Cry, a memoir based on the author's time at Le Cordon Bleu cooking school. While Chicken Cordon Bleu has nothing to do with the school, she still gives a recipe for it. I love all things cheese and wine, so I figured this dish was right up my alley. It was a delicious dinner, but I didn't taste the wine in the sauce. Perhaps I reduced it too long?

4 boneless, skinless chicken breasts
Coarse salt
Ground black pepper
4 tsp dijon mustard
4 slices Gruyere cheese
4 slices prosciutto
1 cup flour
2 eggs, lightly beaten
1 cup bread crumbs

1/2 cup dry white wine
1 cup chicken stock
1 tbsp butter
1 tbsp flour
1 cup cold milk
salt & pepper to taste
1 tbsp grated Gruyere cheese

Preheat oven to 350. Butterfly each chicken breast, season the interior with salt & pepper & coat with 1 tsp dijon mustard. Top with a slice of cheese and a slice of ham. Close and secure with toothpicks. Dredge chicken through flour, dip in beaten egg, and roll in bread crumbs. Bake in a dish lined with parchment paper for 35-40 minutes.

Heat the wine in a saucepan over high heat and reduce by half. Add the stock, bring to a boil, and reduce to a simmer. Keep warm.

In another saucepan, make a roux by melting butter over medium heat until bubbly. Whisk in the flour and continue whisking 8-10 minutes, until it smells like popcorn. Add the cold milk and whisk in completely. Whisk in the wine-stock mixture, season with salt and pepper. Top chicken with sauce to serve.