Country Cooking – Chicken Cordon Bleu & Chocolate Fudge Pecan Ice Cream
Welcome to another edition of KCGY’s Country Cooking! This week’s featured meal is quite the treat and one of my favorites; Chicken Cordon Bleu. If you are not familiar with this dish it consists of a piece of chicken with ham and swiss cheese wrapped and melted inside. The meal in total will take you around an hour and fifteen minutes to cook from start to finish. It isn’t the quickest meal, but it is one of those that is worth every minute. Give it a try and let us know what you think. At first glance this may seem a little complex, but there are even pictures to guide you through each step!
Recipe: Chicken Cordon Bleu
Cook Time: 1 Hour 15 Minutes
|3 Large Chicken Breasts||3 Tablespoons Butter|
|3 Slices Swiss Cheese||3 Slices Ham|
|¼ Cup Dry White Wine||½ Teaspoon Chicken Bouillon|
|2 Tablespoons Flour||1 ½ Teaspoons Cornstarch|
|¾ Teaspoon Paprika||½ Cup Heavy Whipping Cream|
Pound the Chicken breasts with a meat hammer if they are too thick. Ideally you want the chicken about ¼ to ½ of an inch thick. Just make sure you don’t pound it so thin that the piece of chicken falls apart. You will want to use the largest chicken breasts that you have for the best results.
Place a piece of ham on top of each chicken breast and then place a slice of swiss cheese on top of the ham.
Fold the breasts in half and stick a toothpick through them so they stay securely folded over on themselves.
Mix the 2 Tablespoons of flour together with the ¾ teaspoon of paprika in a medium sized mixing bowl. I usually double this as I find this doesn’t usually give me enough coating for the chicken.
Melt 3 Tablespoons of butter in a large skillet on Medium-High heat.
Put each piece of chicken in the mixture of four and paprika; fully coat each piece of chicken and place them in your skillet when all of the butter has finished melting. Don’t worry if the cheese starts to melt into the pan; this is supposed to happen.
Brown the chicken in the skillet; cook one side of the chicken breast for around 10 minutes, then flip and cook the other side of chicken breast for another 10 minutes on Medium-High heat. You want the breasts to turn a dark brown; if the edges start turning a little black it is time to flip the chicken.
Add ¼ Cup of dry white wine and ½ teaspoon of chicken bouillon to the skillet. Cover the skillet and reduce the heat to low. My original recipe says to simmer the chicken for 30 minutes, but I usually only simmer it for 20 minutes to save time. Flip the chicken half way through the simmering process.
Remove the chicken breasts from the skillet and place them on a serving dish. Add ½ Cup of heavy whipping cream to the skillet and stir it into the remains from cooking the chicken. Increase heat to high and stir adding in 2-3 spoon-fulls of cornstarch. The recipe says to add 1 ½ teaspoons of cornstarch, but adding a little more will make the sauce thicken up much quicker and it doesn’t really change the taste.
Top each chicken breast with the sauce and enjoy!
Recommended Side Dishes:
No Country Meal Is Complete Without Dessert!
Everyone knows that any great old country meal is no good on its own without a great desert to follow it up. Chocolate Fudge Pecan Ice Cream is a great combination that is hard to beat! You will need some kind of ice cream maker in order to pull off this recipe; if you have that piece of equipment this one is easy and tastes great. If you keep yourself organized you can mix this up while cooking the main dish and kill two birds with one stone.
Recipe: Chocolate Fudge Pecan Ice Cream
Cook Time: 1 Hour 30 Minutes
Makes: 1 Generous Quart
|4 ounces Unsweetened Chocolate||1 teaspoon Vanilla Extract|
|1 Cup Whole or 2% Milk||1 pinch of salt|
|1 Cup Sugar||1 Cup of Chocolate Fudge|
|2 Large Eggs||¾ Cup Pecan Halves|
|1 Cup Heavy Whipping Cream|
Melt the 4 ounces of unsweetened chocolate in the top of a double boiler over hot water that in not quite boiling. It is important that you melt the chocolate this way; I once tried to melt the chocolate in the microwave and I ended up with ice cream that tasted like burnt chocolate! If you do not have a double boiler just grab a pot and fill it with water. Then put a pan larger than the pot on top of it to melt the chocolate in; it’s the same concept and works fine.
When the chocolate is mostly melted, whisk in the 1 Cup of milk and stir until the milk and chocolate are fully combined.
In a large mixing bowl whisk the 2 large eggs for 1 to 2 minutes until they are light and fluffy. Then mix in the 1 Cup of sugar using a whisk. Once the eggs and sugar are combined add in the 1 Cup of heavy whipping cream, 1 teaspoon of vanilla extract, and pinch of salt. Whisk the ingredients together until they are well combined.
Pour the chocolate and cream mixtures together into the large mixing bowl and whish until well combined. Then refrigerate the ice cream until chilled (1-3 hours). I often skip the chilling step to speed up the process and reduce the time to make the ice cream.
Remove the ice cream from the refrigerator and pour the mixture into your ice cream maker. Mix the ice cream until it becomes thick; this time will vary with your particular ice cream maker. A few minutes before the ice cream is done add in the ¾ Cup of Pecans and 1 Cup of Fudge. When you add the fudge you want to drip it into the ice cream maker in streams so that it swirls into the ice cream and yields an even mixture.
Freeze the ice cream so that it becomes solid and serve it up; I bet you won’t be able to have just one scoop!
There are more great ice cream recipes in Ben & Jerry’s Homemade Ice Cream & Dessert Book!
That about wraps up this edition of Country Cooking on Y95Country.com. We hope you enjoyed the recipes and make sure to check back on Monday’s for each new edition of Country Cooking. Please leave your reviews of these dishes in the Facebook comments below!