Step by Step Guide to a Perfect Chicken Cordon Bleu

Von Chef Jean-Pierre · 45 Min.

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Zubereitung

1. Butterfly each chicken breast with the tip of a boning knife, then pound it flat.
2. Stuff each breast with ham and cheese, roll it up tightly in plastic wrap and refrigerate for one hour to firm up.
3. Dip each breast in flour, then in beaten egg, then in the cracker crumbs. Refrigerate at least an hour so the coating sets.
4. Heat the oil in a sauté pan to 365°F. Sauté the breasts on both sides until light golden brown.
5. Transfer the breasts to the oven and cook 10 more minutes. Rest them 5 minutes before serving.
6. 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.
7. 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.
8. Just before serving, whisk in the 2 tablespoons of butter.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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