Happy New year and a belated Merry Christmas!
I was a bit swamped with the holidays and work this year which ended up taking it toll with a bit of a stomach bug on Christmas day…not too fun but that’s what I get for stressing! I am feeling much better now after getting over that and a head cold back to back, yeah I was a bundle of fun!
Evan and I ad a nice holiday nonetheless and we had a few friends over last night for a last minute, casual New Year’s Eve. After sleeping in until almost 11am (well I didn’t get to bed until 3am!) it was time to make good on my new year’s resolution of cooking more and cooking different dishes. I received 3 cookbooks and a brand new set of pots and pans for Christmas so I have the tools and resources to make this happen.
Tonight I decided to alter a classic dish of Chicken Cordon Bleu by using Fontina and prosciutto instead. After pounding out the chicken breasts and rolling them around the meat and cheese I browned them in about 2 tablespoons each of butter and olive oil. After they had some color on the outside, I added about 1 cup of white wine, put a cover on and let it cook until the chicken was almost cooked through. I removed the chicken and put it on a plate then covered it with foil to let it finish cooking. I then made a added about 2 tablespoons of butter and about the same amount of flour to make a roux. After cooking it for a bit I added another cup or so of white wine and a squeeze of lemon juice and allowed the sauce to thicken. Salt and pepper to taste and then poured the sauce over the rested chicken.
This was a really nice dish, I loved the creaminess of the sauce which was perfect with angel hair pasta. I may use a bit of chicken broth in place of some of the wine just to keep it a bit more mellow but all in all it was a good start to the new year!
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