Chicken Cordon Bleu with Mushroom Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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After one taste, it will be easy to see why this chicken is my son's favorite.Robert McCart, Blue Ridge, Georgia Ingredients:
6 boneless skinless chicken breast halves (6 ounces each) |
6 slices deli ham |
6 slices swiss cheese |
3 eggs |
1-1/4 teaspoons paprika |
1/2 cup king arthur unbleached all-purpose flour |
1-1/2 cups panko (japanese) bread crumbs |
1/3 cup butter, cubed |
6 thick-sliced bacon strips, chopped |
1/2 pound sliced fresh mushrooms |
1/2 cup white wine or chicken broth |
1 teaspoon chicken bouillon granules |
1 tablespoon cornstarch |
1 cup heavy whipping cream |
Directions:
1. Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up from a short side and secure with toothpicks.
2. In a shallow bowl, whisk eggs and paprika. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs.
3. In a large skillet, brown chicken in butter on all sides; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.
4. Saute mushrooms in drippings until tender. Add wine and bouillon, stirring to loosen browned bits from pan. Return chicken and bacon to the pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a meat thermometer reads 170°. Remove chicken to a serving platter; discard toothpicks.
5. Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings.
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