Chicken Cordon Bleu Fondue |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Rachael Ray Ingredients:
8 boneless skinless chicken cutlets (about 1 1/2 pounds) |
12 slices swiss cheese, 4 slices torn into pieces (about 1/2 pound total) |
4 slices from a package deli ham |
1/2 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
1 teaspoon paprika |
salt & freshly ground black pepper |
4 tablespoons unsalted butter |
1 tablespoon extra virgin olive oil |
3 tablespoons dry vermouth (optional) or 3 tablespoons white wine (optional) |
1 cup heavy cream or 1 cup whole milk |
Directions:
1. On a work surface, make sandwiches using 2 of the chicken breast cutlets for each: layer 1 of the cutlets, a slice of Swiss cheese and a slice of ham, then another slice of cheese and a slice of chicken. Fasten the sandwiches in the center with a toothpick.
2. On a plate, mix the 1/2 cup of flour with the paprika and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
3. Dredge a sandwich in the flour to coat lightly on both sides, shaking off any excess. Repeat with the remaining sandwiches.
4. In a 12-inch skillet, melt 2 tablespoons of the butter in the olive oil and cook the sandwiches over medium-high heat until cooked through and golden, turning once, about 3 minutes per side.
5. Meanwhile, in a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the remaining 2 tablespoons of flour until smooth.
6. Whisk in the vermouth and cook for 1 minute (optional). Slowly whisk in the heavy cream and cook, stirring continuously, until the sauce comes to a soft boil and thickens, about 5 minutes.
7. Stir in the torn up Swiss cheese and cook over low heat, stirring continuously, until the cheese is melted, 2 to 3 minutes.
8. Season the sauce with salt and pepper and serve the fondue-style sauce in small bowls alongside the chicken.
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