Chicken Cordon Bleu With Mornay Sauce
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 tbsps
All-Purpose Flour1 tsp
Paprika1 cup
Bread Crumb3 cup
Milk1.5 tbsps
Butter2 tbsps
Olive Oil1
Bay Leaf1
Salt1 pinch
Ground Nutmeg (to taste)Directions:
1
Lay each chicken breast flat onto a work surface
2
Cut a 2-inch slit in the side of each breast with a small sharp knife; work the knife in the slit to make a pocket
3
Fill each pocket with a slice of Swiss cheese and ham and secure with a toothpick
4
Mix 1 tablespoon flour with paprika in a shallow bowl; place bread crumbs in a separate bowl
5
Pour 1/2 cup milk in another shallow bowl
6
Dip chicken in milk, press into flour mixture to coat, and shake off the excess flour
7
Dip into beaten egg and press into bread crumbs
8
Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat; fry chicken until browned on all sides, about 10 minutes
9
Reduce heat to low and continue frying until chicken is no longer pink in the center and juices run clear, about 15 minutes per side
10
Bring 3/4 cup milk to a boil in a saucepan
11
Melt 1 1/2 tablespoon butter over medium heat in another skillet
12
Whisk 1 1/2 tablespoons flour in melted butter until thickened, 5 to 10 minutes
13
Pour milk a little at a time to the flour mixture, whisking constantly until all milk is used
14
Add onion, bay leaf, and clove; bring to a boil
15
Reduce heat to low and simmer until thickened, stirring occasionally, about 10 minutes
16
Remove and discard onion, bay leaf, and clove
17
Stir shredded Swiss cheese into the sauce until melted; season with salt, pepper, and nutmeg
18
Serve sauce over chicken