This one got pitched on me late in the game. I had no idea I'd be making this, the ingredients just showed up and it was requested. So I did a bit of research. Looked to me like folks either bread their Chicken Cordon Bleu, and bake it. Or, go the more decadent (guaranteed awesome) approach of cooking it in butter... I went with the latter, however only till I'd browned the chicken to my liking, then I put it in a baking dish and let it ride in the oven to insure doneness (despite liberal pounding the cutlets were still easily 1/2" each, and I'm still a chicken doneness wuss).
I just winged the sauce, I had no real idea what I was going to come out with. Something that a sauciers would probably call a pitiful American gravy more than a delicately crafted sauce. Essentially halfway through browning the chicken I tossed two thinly sliced shallots into the mix and let them cook until near destruction. Once I'd pulled the chicken I added some heavy whipping cream and cooked stirring frequently until it thickened. It may not be the best approach (maybe it is, I really don't know) but the end result was like buttery magic so I'm not complaining.
A few things I did: I gave the chicken a decent coating of flour before putting it in the pan. I added some freshly ground green pepper corn, white pepper, black pepper and fennel to the flour as well. I'm really not sure that too much flavor was conveyed by this act. But before they went into the pan the green pepper corn aroma was certainly noticeable, and pleasant.
Something to add: BACON. Interestingly the black forest ham that was kinda hanging out the side (poor construction I know) crisped up nicely and was vaguely reminiscent of bacon. If there was bacon and cheese rapped up in here, oh snap...
A quick note/apology about the quality of photographs on this blog: I'm not a photographer, at all. I'm also currently limited to the lowly iphone camera as my only means of image capturing. I'm looking to change this and get something decent in the future... But I'm not sure when that will be. So for the time being forgiveness please, for the lack of quality.
No comments:
Post a Comment