Chicken escalope à la Cordon bleu

Name: Chicken escalope à la Cordon bleu
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g Hard cheese; 2 discs (25 g each) cooked ham; 2 TABLESPOONS crushed hazelnuts; 4 Chicken fillets (approx. 150 g each); 500 g Broccoli; 2-3 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 1 TEASPOON Chicken broth; 3-4 Tbsp Fresh cream; 7-10 Tbsp Chervil; 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g Hard cheese
2 discs (25 g each) cooked ham
2 TABLESPOONS crushed hazelnuts
4 Chicken fillets (approx. 150 g each)
500 g Broccoli
2-3 TABLESPOONS Oil
7-10 Tbsp salt and pepper
1 TEASPOON Chicken broth
3-4 Tbsp Fresh cream
7-10 Tbsp Chervil
7-10 Tbsp wooden skewers

Directions

1
Dice cheese and ham very finely. Mix with nuts. Wash the meat, dab dry and cut a pocket with a sharp knife. Spread the cheese filling in it and fix it with skewers.
2
Clean and wash broccoli and cut into florets. Heat the oil in a large pan. Brown the escalopes in it all around. Fry over a low to medium heat for 10-12 minutes, turning over.
3
Season with salt and pepper.
4
Keep the chicken escalope warm. Deglaze frying fat with 1/4 l water, stir in broth and bring to the boil. Refine with crème fraîche and boil down a little.
5
Cover the broccoli and cook for about 5 minutes in a little boiling salted water. Drain. Season sauce to taste and arrange everything. Garnish with chervil. Serve with mashed potatoes.
6
Drink tip: cool rosé wine, e.g. a Corbières.