Chicken cordon bleu with creamy white asparagus

Chicken cordon bleu with creamy white asparagus

Based on 31 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"You voted for it—and here it is: chicken cordon bleu, simple, crunchy-golden brown and filled with melted cheese. It’s a delicious weeknight meal that I’ve rounded off with a side of seasonal white asparagus cooked in a creamy sauce."

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
chicken breasts
2 slices
Gouda cheese
2 slices
ham
1 kg
white asparagus
1
onion
2 tbsp
butter
165 g
flour
80 ml
white wine
200 ml
water
200 ml
crème fraîche
1 pinch
ground nutmeg
1 pinch
sugar
2
eggs
150 g
breadcrumbs
3 tbsp
clarified butter
salt
pepper
garden cress (for garnish)
MetricImperial

Utensils

knife, cutting board, peeler, saucepan, cooking spoon, whisk, plastic wrap, meat tenderizer, bowl (large), 2 plates, frying pan, spatula, paper towels

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How-To Videos

how-to-butterfly

How to butterfly

how-to-cut-an-onion

How to cut an onion

how-to-prepare-white-asparagus

How to prepare white asparagus

Nutrition per serving

Cal1786
Fat90 g
Protein91 g
Carb150 g
  • Step 1/4

    Trim white asparagus to remove the woody ends. Peel, slice lengthwise, and chop into bite size pieces. Finely dice onion.
    • 1 kg white asparagus
    • 1 onion
    • knife
    • cutting board
    • peeler

    Trim white asparagus to remove the woody ends. Peel, slice lengthwise, and chop into bite size pieces. Finely dice onion.

  • Step 2/4

    Melt butter in a saucepan over medium-high heat, add onion and sauté until translucent, approx. 2 min. Add flour and stir briefly. Then deglaze with wine and stir in the water and crème fraîche. Whisk well over medium heat to combine. Season with salt, pepper, sugar and nutmeg. Bring to a boil, whisking often and add asparagus. Let simmer for approx. 10 – 15 min., covered, until asparagus is cooked through.
    • 2 tbsp butter
    • 15 g flour
    • 80 ml white wine
    • 200 ml water
    • 200 ml crème fraîche
    • 1 pinch ground nutmeg
    • 1 pinch sugar
    • salt
    • pepper
    • saucepan
    • cooking spoon
    • whisk

    Melt butter in a saucepan over medium-high heat, add onion and sauté until translucent, approx. 2 min. Add flour and stir briefly. Then deglaze with wine and stir in the water and crème fraîche. Whisk well over medium heat to combine. Season with salt, pepper, sugar and nutmeg. Bring to a boil, whisking often and add asparagus. Let simmer for approx. 10 – 15 min., covered, until asparagus is cooked through.

  • Step 3/4

    Place chicken breasts on a cutting board. Butterfly them by slicing through the middle and opening them up like a book. Cover with plastic wrap and use a meat tenderizer to flatten. Season with salt. Place a slice of ham and cheese inside each butterflied chicken breast and fold. Crack eggs into a shallow bowl and whisk well. Dip each chicken breast first in flour, then in egg, and finally in breadcrumbs.
    • 2 chicken breasts
    • 2 eggs
    • 2 slices Gouda cheese
    • 2 slices ham
    • 150 g flour
    • 150 g breadcrumbs
    • salt
    • pepper
    • plastic wrap
    • meat tenderizer
    • bowl (large)
    • 2 plates

    Place chicken breasts on a cutting board. Butterfly them by slicing through the middle and opening them up like a book. Cover with plastic wrap and use a meat tenderizer to flatten. Season with salt. Place a slice of ham and cheese inside each butterflied chicken breast and fold. Crack eggs into a shallow bowl and whisk well. Dip each chicken breast first in flour, then in egg, and finally in breadcrumbs.

  • Step 4/4

    Heat clarified butter in a frying pan over medium heat. Fry the chicken on each side, for approx. 5 – 6 min. each, until browned and cooked through. Remove from pan and drain briefly on paper towels. Serve cordon bleu over the white asparagus ragù and garnish with garden cress. Enjoy!
    • 3 tbsp clarified butter
    • garden cress (for garnish)
    • frying pan
    • spatula
    • paper towels

    Heat clarified butter in a frying pan over medium heat. Fry the chicken on each side, for approx. 5 – 6 min. each, until browned and cooked through. Remove from pan and drain briefly on paper towels. Serve cordon bleu over the white asparagus ragù and garnish with garden cress. Enjoy!

  • Enjoy your meal!

    Chicken cordon bleu with creamy white asparagus

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