Chicken cordon bleu with creamy white asparagus

Based on 29 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
chicken breasts
2 slices Gouda cheese
2 slices ham
1 kg white asparagus
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
eggs
150 g breadcrumbs
3 tbsp clarified butter
salt
pepper
garden cress (for garnish)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1786
Protein
91 g
Fat
90 g
Carb
150 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
    • 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.
    • chicken breasts
    • 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!