Recipe: Alain Caron’s Chicken Cordon Bleu from the Chicken Bible

In the Chicken Bible by restaurateur Alain Caron and his chef Rogier Trip, you’ll find more than 200 chicken recipes for every moment of the week. Alain and Rogier teach you which parts of the chicken are best used for what and how to make a truly great chicken cordon bleu.

Alain: “‘Cordon bleu’ literally means ‘blue ribbon’, and refers to the blue order ribbon awarded by the French order of chivalry. Later, the term was also used for exceptionally good chefs, and a gastronomy institute was named after it. Cordon bleu is a (flattened) piece of meat filled with cheese, such as Emmental, Gruyère or raclette. Ham is often used as well.”

How to make chicken cordon bleu

• Cut the chicken breasts in half lengthwise, but make sure they remain attached on one side. You should be able to open the fillets up. Fill the fillets with two slices of cheese per chicken breast and season with salt and pepper.
• Preheat the oven to 180 °C. Melt 80 grams of butter in an ovenproof frying pan over medium heat until it starts to foam. Fry the chicken breasts in the pan until golden brown on both sides. Place the frying pan in the oven and bake for another 10 minutes.
• Melt 80 grams of butter in another pan and let it lightly brown. Then fry the onion, bell pepper and gherkins for 10 minutes over low heat. Season with salt and pepper.
• Add the white wine. Bring to the boil and add the heavy cream. Reduce the liquid by half. Set the sauce aside.
• Heat the olive oil in a frying pan and fry the portobello mushrooms for 2 to 3 minutes. Set aside.
• Bring plenty of salted water to the boil in a pan and cook the gnocchi until they float. Remove them from the boiling water with a slotted spoon and add them to the sauce.
• Remove the chicken from the oven and place the fillets on a flat plate. Coat the chicken cordon bleu with the mustard and bread them with the almond flour. Set aside.
• Serve the sauce with the gnocchi in the center of the plate and place the chicken cordon bleu in the sauce. Divide the portobello mushrooms over the top.

Title: Chicken Bible
Author: Alain Caron & Rogier Trip
Price: €34,99
Publisher: Carrera Culinair

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