Decided to cook again today to maximize my 3-day off. 🙂 My choice of meat is, again, chicken breasts. And guess what I made today? Yes, Chicken Cordon Bleu with creamy mushroom sauce.
As opposed to what others think that it is tedious to make cordon bleu, it’s actually not as hard as it seems. And no, you don’t always need to bake them.
1/4 chicken breasts
sliced cooked ham
dry bread crumbs
salt and pepper
For the sauce:
all purpose cream
Lay chicken breasts flat on a clean surface. Put ham and cheese on top then roll chicken and secure with a toothpick if needed. In a bowl, beat an egg then add salt and pepper. Place bread crumbs on a separate bowl as well. In a pan, heat some oil for frying. When ready, dip rolls into the egg mixture then into the breadcrumbs. Fry till golden or till chicken is cooked all the way through.
For the sauce, toss mushroom in olive oil. Let it simmer for 2 minutes then season with salt, garlic powder and some butter. Then slowly add all purpose cream and evaporated milk. Let it simmer for 5 minutes while stirring constantly.
Cut cooked rolls and top with mushroom sauce. Serve with rice and buttered mixed veggies. Voila! There’s your chicken cordon bleu! Serves 3. 🙂
Happy eating! 🙂
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