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Coleman Tarragon Chicken Cordon Bleu

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Prep Time: 1 hour, Makes 6 Servings
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Equipment: meat mallet, cutting board, mixing bowl, 4.5 Qt. Casserole Karahi Pan
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Product Description

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

Cutlets

  • 6 chicken cutlets, pounded to ¼ inch thick
  • 2 - 3 tablespoons Coleman’s mustard
  • 3 slices Swiss cheese
  • 3 slices Tavern ham

Egg-Wash & Breading

  • 1 egg
  • ½ cup half and half
  • Pinch of salt & pepper
  • ½ teaspoon Cayenne pepper
  • ½ cup flour
  • Pinch of salt & pepper
  • ½ teaspoon Cayenne pepper
  • 1-cup panko seasoned breadcrumbs
  • 1 cup Italian seasoned bread crumbs
  • Pinch of salt & pepper
  • ½ teaspoon Cayenne pepper

Cooking & Sauce

  • 6 tablespoons sweet butter
  • 1-tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 cup Chardonnay or other dry white
  • ½ cup chicken stock
  • 1-tablespoon chicken base or bouillon
  • 2 tablespoons fresh tarragon, chopped.
  • 1 cup half n half
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh tarragon, chopped

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.

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