Chicken Cordon Bleu meets fondue in this cheesy, breezy meal.
Makes: 4 servings
Prep: 20 mins
Cook: 15 mins
- 8 thin-sliced skinless, boneless chicken breast cutlets (about 1 1/2 pounds)
- 12 slices from a package of sliced Swiss cheese, 4 slices torn into pieces (about 1/2 pound total)
- 4 slices from a package of deli-style ham
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons dry vermouth or white wine (optional)
- 1 cup heavy cream or whole milk
- On a work surface, make sandwiches using 2 of the chicken breast cutlets for each: layer 1 of the cutlets, a slice of Swiss cheese and a slice of ham, then another slice of cheese and a slice of chicken. Fasten the sandwiches in the center with a toothpick.
- On a plate, mix the 1/2 cup of flour with the paprika and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Dredge a sandwich in the flour to coat lightly on both sides, shaking off any excess. Repeat with the remaining sandwiches.
- In a 12-inch skillet, melt 2 tablespoons of the butter in the olive oil and cook the sandwiches over medium-high heat until cooked through and golden, turning once, about 3 minutes per side.
- Meanwhile, in a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the remaining 2 tablespoons of flour until smooth. Whisk in the vermouth and cook for 1 minute (optional). Slowly whisk in the heavy cream and cook, stirring continuously, until the sauce comes to a soft boil and thickens, about 5 minutes. Stir in the torn up Swiss cheese and cook over low heat, stirring continuously, until the cheese is melted, 2 to 3 minutes. Season the sauce with salt and pepper and serve the fondue-style sauce in small bowls alongside the chicken.
- Geyser Peak Winery Chardonnay Alexander Valley 2004 (California)
- Whisk in a splash of dry vermouth before adding the cream.