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Chicken Kiev "Cordon Bleu" with a Boozy Cider Sauce

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There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.

Today: Witness the marriage of two classic chicken dishes.

You've probably heard of Chicken Kiev; you've probably eaten Chicken Cordon Bleu. But I'm willing to bet you've never been served "Chicken Kiev Cordon Bleu." The marriage of these two classic chicken dishes couldn't be more natural -- both are stuffed with ingredients we love (whether it's butter and herbs or cheese and ham), then rolled, battered, and fried.

Bevi ups the ante by adding grainy mustard -- a clever addition that brightens the chicken and complements the ham and cheese stuffing -- and a boozy pan sauce. These decadent chicken breasts are the very definition of winter comfort food. What's more? Prep them ahead of time and they'll come together in less than 30 minutes. It's a match made in heaven.

Chicken Kiev "Cordon Bleu" with a Boozy Cider Sauce

Serves 4

For the chicken:

1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 skinless chicken breasts
2 sprigs marjoram, finely chopped
3 teaspoons grainy country mustard, divided into 4 portions
4 slices of black forest ham
4 slices of Swiss cheese
1 tablespoon butter
2 tablespoons olive oil

For the Boozy Cider Sauce:

1/2 cup dry white wine (not Chardonnay)
3/4 cup small-batch hard cider
3/4 cup apple cider
1 teaspoon country mustard
2 tablespoons butter
Pepper to season
Salt to season, if necessary

See the full recipe (and save and print it) here.

Photo by Mark Weinberg

Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be next week's Winner, Winner, Chicken Dinner.

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Tags: Weeknight Cooking