Chicken Cordon Bleu
Prep Time: 35 Minutes, Makes 6 Servings
- 6 medium boneless, skinless chicken breast
- 3 slices low sodium Swiss cheese
- 3 extra lean ham slices
- 1 ¼ cups low sodium chicken stock
- 1 tablespoon roux (recipe below)
- 1 pinch cayenne pepper
- ½ cup Chardonnay or other dry white wine
- ¼ cup half-and-half
- 1 tablespoon chopped fresh parsley
With a butcher knife, butterfly each chicken breast by slicing about three-quarters of the way through and laying the breast open. Place a half slice of Swiss cheese and a half slice of ham on the open breast. Fold over and secure with a toothpick. Trim off excess cheese and ham.
Place the chicken in the hot dry skillet over medium-high heat. Cover the pan, open the vent and cook until chicken is golden brown and releases easily from the pan, 7 to 8 minutes per side.
While the chicken is cooking, combine the chicken stock, roux and cayenne pepper in a hot wok over medium heat. Cook, stirring until the roux is incorporated into the stock and the mixture thickens slightly, 3 to 5 minutes. Remove from heat and set aside.
Transfer the chicken to a warm platter and keep warm.
Slowly stir the wine into the chicken pan. Bring to a simmer and cook until reduced by half, 2 to 3 minutes, stirring occasionally. Add the reduced stock/roux mixture. Cook, stirring until the sauce thickens, 1 to 2 minutes. Stir in the half-and-half.
To serve, remove the toothpicks from the chicken. Top the chicken with the sauce and sprinkle with the parsley.