Empty My Fridge
Step by Step Guide to a Perfect Chicken Cordon Bleu | Chef Jean-Pierre
Ingredients
- Chicken breast · boneless skinless2
- Ham · sliced4 slices
- Swiss cheese2
- Flour2 cups
- Egg · beaten3
- Cracker Crumbs2 cups
- Extra virgin olive oil¼ cups
- Butter2 tbsp + 2
- Shallot
- Green peppercorn2
- Tarragon · chopped1 tsp
- Port wine¼ cups
- Beef stock1 cup
- Black pepper · cracked1 tsp
- Brandy¼ cups
- Cream3 tbsp
- Salt
Instructions
- Butterfly each chicken breast with the tip of a boning knife, then pound it flat.
- Stuff each breast with ham and cheese, roll it up tightly in plastic wrap and refrigerate for one hour to firm up.
- Dip each breast in flour, then in beaten egg, then in the cracker crumbs. Refrigerate at least an hour so the coating sets.
- Heat the oil in a sauté pan to 365°F. Sauté the breasts on both sides until light golden brown.
- Transfer the breasts to the oven and cook 10 more minutes. Rest them 5 minutes before serving.
- For the sauce: heat the butter in a saucepan, add the shallots and sauté until light golden brown. Add 1 tablespoon of green peppercorns, the tarragon and the Madeira or port (or beef stock in its place), then add the beef stock and black pepper and cook 10-15 minutes.
- Strain through a fine sieve. Add more green peppercorns and cracked black pepper, then the cream and Cognac, and reduce to the right consistency. Thicken with a little cornstarch diluted in water if needed.
- Just before serving, whisk in the 2 tablespoons of butter.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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