Coleman Tarragon Chicken Cordon Bleu
Prep Time: 35 Minutes, Makes 6 Servings
Equipment: meat mallet, cutting board, mixing bowl, 4.5 Qt. Casserole Karahi Pan
Egg-Wash & Breading
Cooking & Sauce
NOTE: This recipe was already a winner but Momma LeAnnie had to tweak it - by adding Coleman’s mustard and tarragon made it an award winner.
Using a meat mallet pound chicken breast ¼ inch or less. Spread mustard evenly on top of cutlets.
Place the Swiss cheese and ham on top of the chicken and roll the cutlets tight. Wrap with plastic wrap. Put a toothpick through each cutlet and place in the freezer, about 20 minutes.
Prepare three dinner plates, 1) all-purpose flour 2) egg and cream mixture (whisked vigorously) 3) panko and Italian breadcrumbs. Season all three with salt, pepper and cayenne pepper
Unwrap chicken cutlets and roll in flour mixture, then roll in egg wash, and roll in breadcrumbs. Place cutlets on platter and place in freezer, about 20 minutes.
In the Casserole Pan add olive oil and melt butter over medium-high heat (induction 375°F). Brown chicken cutlets on all sides, about 5-7 minutes. Add garlic and saute 1 to 2 minutes, add wine, chicken stock, chicken base and top chopped tarragon. Stir, cover and reduce heat to medium-low (induction 180°F) and simmer 20-25 minutes. Remove chicken cutlets to platter and keep warm, or to warm oven.
Whisk half and half and cornstarch together.
To prepare the sauce; increase to medium heat (induction 250°F to 275°F), stir in cornstarch and cream mixture, stirring until sauce thickens.
To serve; top Cordon Bleu with Tarragon Sauce and fresh chopped tarragon.
This product hasn't received any reviews yet. Be the first to review this product!