Original Chicken Cordon Bleu

Preparation

1. Step 1

   Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to ¼-inch to ⅛-inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a strip of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.

2. Step 2

   In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.

3. Step 3

   In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add ½ cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.

4. Step 4

   Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.