Lazy Girl’s Cordon Bleu

It may seem like a lot of bread crumbs and flour here, but you know…I hate it when I’m breading chicken, getting messy, and I realize I need more to dredge the rest of the chicken in. By then, my hands are messy, and I have to call in reinforcements to measure out more stuff. So I overdo it now, and start with more.
* 1 1/3 cup seasoned bread crumbs
* 1/2 cup flour
* 3 boneless chicken breasts, filleted so you have 6 pieces
* 2 eggs, beaten
* 2 TB butter
* 2 TB olive oil
* 3/4 cup chicken broth
* 3/4 cup white wine
* sliced ham
* sliced provolone cheese
* roasted red peppers, sliced (for 3 breasts, filleted, I use one whole small jar, about 6-8 oz)
* 2-3 tsp cornstarch
1 In a pie dish or plate, combine the bread crumbs and flour.
2 In a bowl, beat the eggs.
3 Combine the broth and wine, and dissolve the cornstarch in a small amount of the broth/wine mixture. Set both things aside.
4 Season each piece of chicken with salt and pepper, then dip the pieces, one at a time, into the egg, completely coating them, then dredge each in the breadcrumb/flour mixture, set aside.
5 In a large nonstick pan, heat the butter and olive oil over med-med high heat.
6 Add the chicken and cook 3 minutes on one side, turn them and cook for 3 more minutes, or until mostly done. It’s ok if it’s *almost* done, because you’ll be putting them back in the pan, anyway.
7 Transfer the chicken to a plate and set aside.
8 Add the broth/wine mixture to the pan, scraping the bottom to get up all of the good cooked bits of chicken. The bits of stuff in the bottom of the pan? Also your friend.
9 Add the cornstarch that you’ve dissolved in a bit of the broth and wine, and stir for a couple of minutes, until you see it start to thicken. Reduce the heat.
10 Add the chicken back to the skillet, and top each piece with some ham, sliced peppers, and then the cheese.
11 Cover and cook until the cheese is all melty, about 2 minutes.
12 Serve with some sauce drizzled over each piece of chicken.
13 If you find you want more sauce, increase the broth and wine to about 1 cup each, but you’ll also need a bit more cornstarch.
Recipe Source
Author: Elle

Source: Elle’s New England Kitchen

Explore posts in the same categories: Main Dishes, Poultry

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