No-Fuss Chicken Cordon Bleu with Mustard Cream Sauce


In this installment of “Condo Cuisine”, another easy meal will teach you how to wow your guests at home.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves 2

2 chicken breast fillet
1/4 cup grated Gruyère cheese (or any cheese of preference)
4 slices Canadian bacon
2 tablespoons olive oil
Salt and pepper, to taste

1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, finely sliced
½ cup chicken stock
2 tablespoons cream
1 teaspoon Dijon mustard
Bunch of fresh parsley, chopped

1 To make the sauce, heat oil and butter on medium heat. Add garlic and sauté for 30 seconds. Add chicken stock and cream and reduce until half. Add mustard, season with salt and pepper. Top with chopped fresh parsley.
2 To make the chicken cordon bleu, place chicken breast between 2 sheets of wet plastic wrap and gently pound with a small heavy bottom pan, or even a bottle of wine until you reach an even thin piece of meat. Season chicken with salt and pepper.
3 On medium heat in a non-stick pan, brown one side of the chicken for 2 minutes in olive oil. While chicken is browning, do not move it.
4 Add a handful of cheese, season with pepper, and top with one or two pieces of Canadian bacon, making sure to cover all the cheese.
5 Once bottom side of chicken is brown, after about 2 minutes, delicately turn the chicken over, making sure to keep everything layered properly. Cook bacon until crisp. It won’t move as much as you think, because the cheese is there to make everything stick together.

This recipe was originally published in the August-September 2015 issue of Breakfast Magazine.