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.