First off I have to say that I was actually nervous as to how this was going to turn out! Mainly because I was using wine to cook with, and I don't ever recall making something with it before. I was surprised actually at how well it turned out! Tonight's dinner consisted of, Chicken cordon bleu, steamed asparagus with horseradish sauce and tofu noodles pan fried in olive oil (and oregano, parsley, salt and pepper).
I ended up making two sauces with the wine, because I had browned the chicken and then made the first batch of sauce it in the pan while the chicken was baking. I forgot one ingredient while I was at the grocery store tonight. Cream... oops. So I thought well what to do... and went with Sour cream instead, and since it was sour cream, I thought why not put in some green onions as well, and maybe a sprig or two of cilantro.
Then when the chicken came out I thought it didn't look brown enough so I rolled it in the juices/butter in the dish it was cooking in, and then threw some flour on them and cooked them again, browning them up a bit more. After doing that I had the dross in the pan again to do something with so I was like lets do something different! So this time I added a bit more flour, and all the juices from the baking pan, and some unsweetened almond milk, and was like wow... this version is good too!
All sorts of sauces tonight! The recipes are pretty simple oddly enough. So here is the whole list of them! this ended up being a bunch more then just chicken cordon bleu.
Chicken Cordon Bleu
6 skinless, boneless chicken breast halves
3 slices Swiss cheese
18 slices thin sliced deli ham
1 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
I got the thin sliced chicken breasts so I didn't need to pound them flat or anything. I folded the swiss cheese like a fan, and then folded in half, then wrapped in ham slice, flipped over and wrapped again, then once more and wrapped again! No cheese leakage at all! Secured them with toothpicks and pan seared them on all sides with the butter, then moved to baking dish where the butter followed as well. Baked at 350 for about 20 min and then removed, rolled in the butter and sprinkled some flour on them and pan seared again. Also removed toothpicks at this time.
The First Sauce
1/2 cup white wine
1/2 sour cream
1/2 tablespoon chicken bouillon granules
1 bunch of green onions
6 finely chopped cilantro leaves (put in at the end)
With the dross that was left over from the pan (first time of pan searing) put all the stuff into it and let it heat up, and reduce I tosses a couple of red pepper flakes in there as well.
The Second Sauce
1/2 white wine
1/2 cup almond milk (unsweetened)
1/2 tablespoon chicken bouillon granules
all the leftovers from the second round of cooking including the butter from the baking dish
1 tablespoon flour
Same as before just dump it all in stirring often while it mixes and heats up. This one is more prone to separating depending on how much of the butter there is left it seems. I tossed some cilantro into this at the end as well.
The Third Sauce (this was for the Asparagus)
1/2 cup sour cream
2 tablespoons grated horseradish
1 teaspoon pepper
Heat up and let it set for a bit mixing and not letting it get too hot so the sour cream doesn't start to burn. then just dish and let set until ready to serve and plop some on the asparagus.
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