Page 72 - 201415_TOH_Cookbook

CHICKEN
CORDON BLEU
MORREALE FAMILY, DUXBURY, MA
INGREDIENTS Serves 8
8 thinly sliced chicken breasts or tenderloins, flattened
8 thin slices ham 8 slices Swiss cheese 1/2 cup all-purpose flour Ground black pepper 8 tablespoons (1 stick) butter 6 ounces portabella mushrooms,
sliced 1 medium yellow onion, sliced 3/4 cup water 1 to 2 chicken bouillon cubes 1/2 to 1 cup heavy cream Fresh parsley sprigs Cooked rice, for serving (optional)
“This dish is great served in a Crock Pot for family and friends at half-time during Pats games. It is great served over your favorite rice.” Ginny Morreale
tttttttttPREPARATION 1. In the center of each breast or tenderloin, place 1 slice ham and
1 slice cheese. Roll up the chicken and secure with toothpicks. Put the flour on a plate or shallow bowl. Roll the chicken in the flour and season with pepper.
2. In a large skillet over medium heat, melt 4 tablespoons (1/2 stick) of the butter. In batches, brown the chicken in the butter and transfer to a plate.
3. Add the remaining 4 tablespoons butter to the skillet. Cook the mush- rooms and onion, stirring often, until tender, about 6 minutes. Pour in water and dissolve the bouillon
in the water. Add the parsley and bring the mixture to a boil. Return the chicken to the skillet, add 1/2 cup cream, and lower the heat to
a simmer. (If serving over rice, you may want to add more cream to in- crease the amount of sauce.) Cook until the chicken is cooked through, 5 to 10 minutes more.
tfftTaste of Home – Page 62