If you’ve read the book, you know that for a long time, the kitchen has not been my friend.
But I’m happy to report that this past year, we have been getting cozier, she and I.
I actually like being in the kitchen now, hanging out, trying new things. (Now, having time to blog and post those yummy things I’m making is a completely different story. Sigh.)
So I decided to “whip up” a new dish in honor of my mom’s birthday in July (yes, I’m a little behind in the blog posting. As you may have noticed.).
She didn’t have a favorite dish or preference of what she wanted me to cook, so I decided I’d make this recipe I found for chicken cordon bleu. Sure. Why not?
Doesn’t it just sound fancy?
Mom also told me her favorite vegetable is broccoli so I thought maybe I could attempt a broccoli risotto recipe I found. (Though I met that with a little trembling and trepidation, even more so than the chicken cordon bleu since all of the chef shows I watch seem to freak out a little when the word risotto is mentioned.)
I had a couple of challenges for this meal. First, I had to clean the house from top to bottom Saturday morning because not only was my mother coming over, but so were my inlaws to help celebrate. And I was picking up my husband at the airport Saturday afternoon, after being gone for two weeks for a Navy training. I’d asked him if he was ok with us doing birthday dinner that night and he was, so that was the plan. But I still had to run to the grocery store for some key ingredients.
The house got clean with some help from my 11-year-old, we happily picked up Handsome, grabbed some quick lunch and once the guys were settled at the house pulling out week-old laundry for me to do later, I rushed off to the store and quickly found a problem. There was no short-grain rice to be found, at least not at the store I was at. And I had no time to rush to another one. Which meant no risotto. So I told myself I’d find another broccoli casserole recipe and just go with it. (And due to the lateness of this posting, I cannot for the life of me find that recipe I used. So, um, just know it was really really good.)
My mom got to the house on time. And I was still cooking. And then my inlaws got there. And I was still cooking. Timing is not my strong suit. Neither is my stress level when I get in the kitchen and things start going wrong. But thank goodness I had to beat the chicken breasts. Those things were FLAT when I finished with them!
I am happy to say the meal turned out really delicious and my mom appreciated my efforts (she knows just what an effort it can be lol).
If you’re feeling ambitious (and have a little extra time), give these a try. They were yummy! (Oh, but BEWARE of the TOOTHPICKS – missed the one my mother-in-law found in hers. Of course. I just told her it was like the baby we find in mardi gras cakes – it just meant she had to cook next time!)
|Chicken Cordon Bleu II||
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 tablespoons butter
- ½ cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within ½ inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
- Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
- Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
My beautiful mom on her birthday! (Caleb made the cake, with my help. My mom has a thing for smiley faces. The numbers made it a little awkward, though. As you might can tell.)