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Casual Chicken for Easter Feast : Company Can Feast on Cordon Bleu Supremes

March 23, 1989

For impromptu entertaining on Easter Sunday, Cordon Bleu Supremes make remarkably impressive instant company fare.

Instead of the customary rolling, which can be tedious and time-consuming, chicken breasts, which cook in just minutes, are sauteed, then topped with slices of Swiss cheese, ham and a second chicken breast. They are then heated in a rich and creamy mushroom sauce until the cheese melts.

CORDON BLEU SUPREMES

6 whole chicken breasts, boned, skinned and halved

1/2 teaspoon salt

1/4 cup plus 1 tablespoon flour

5 tablespoons butter or margarine

1 (6-ounce) package Swiss cheese slices

6 slices ham

1/2 pound mushrooms, sliced

1/8 teaspoon black pepper

1 cup milk

1/4 cup vermouth or dry white wine

Grated Parmesan or Romano cheese

Pound each chicken breast to about 1/8-inch thick with meat mallet. On wax paper, mix salt with 1/4 cup flour and coat each chicken piece with mixture. Melt 3 tablespoons butter over medium heat in 12-inch skillet. Add chicken breasts, few at a time, and cook until lightly browned on both sides. Remove from skillet.

Arrange cheese slices, then ham slices on 6 chicken breasts. Top with remaining chicken. Skewer together with wood picks and set aside.

In skillet with drippings, melt remaining 2 tablespoons butter over medium heat. Add mushrooms and cook, stirring occasionally, until tender. Stir in pepper and remaining 1 tablespoon flour until blended. Gradually stir in milk and vermouth. Heat to boiling.

Return chicken to skillet and return to boil, then reduce heat and simmer, covered, 5 minutes or until cheese melts. Discard wood picks and arrange on platter. Sprinkle with Parmesan cheese. Serve over noodles. Makes 6 servings.

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