Chicken Cordon Bleu, Brown Rice Mushroom Pilaf, and Sauteed Garlic Asparagus

This is what I cooked for our Valentine's dinner this weekend. The basic recipes are from www.allrecipes.com, with a few modifications of my own. Sorry I don't have any photos, it was so good that we couldn't wait to find the camera before we wanted to eat! We'll definitely make it again, and I'll take pics then.

Chicken Cordon Bleu (2 servings)

2 skinless, boneless chicken breasts

2-4 slices Swiss or provolone cheese

2-4 slices ham

1 Tbsp all-purpose flour

1/4 tsp paprika

1 Tbsp butter

1 Tbsp olive oil

2 Tbsp + 2 tsp dry white wine - I used Sauvignon Blanc

1/4 tsp chicken bouillon granules

2 tsp cornstarch

2/3 cup heavy whipping cream 

1.  Pound out chicken breasts until thinned. Place 1-2 ham slices and 1-2 cheese slices on each breast. Fold or roll up chicken over the filling and secure with toothpicks. Mix the flour and paprika in small bowl and coat all sides of the chicken pieces.

2.  Heat butter and oil in large skillet over med-hi heat. Cook chicken until browned on all sides. Add wine and bouillon, reduce heat to low, cover, and simmer for 30 minutes until chicken is no longer pink.

3.  Remove chicken from pan and remove toothpicks. Blend cornstarch and whipping cream in small bowl, then slowly whisk into skillet with the remaining wine and juices. Cook, continuing to stir, until thickened, and pour over the chicken to serve.

*Notes:

-- A little extra wine never hurts :-)

--The sauce is the best part - this recipe is actually doubled values from the original recipe because it's so good.

--The chicken with ham and cheese inside can be difficult to hold together - pound it out thin enough, don't fill too full, roll the chicken up as tight as possible, and don't get too frustrated.

Brown Rice and Mushroom Pilaf (2-4 servings)

1 Tbsp olive oil

1/2 small onion, chopped

2 Tbsp celery, chopped

3/4 cup sliced mushrooms

8 oz chicken broth

1 cup brown rice, uncooked

1 Tbsp parsley, chopped

1.  Heat oil in medium saucepan on medium heat. Add chopped onions and celery and cook for 3 minutes, stirring occasionally. Add mushrooms and cook 3 more minutes, until tender.

2.  Add broth, stir, and bring to boil.

3.  Stir in rice. Cover, reduce heat to med-low, and let simmer 5 minutes. Remove from heat and let stand a few minutes. Add parsley, and salt/pepper to taste.

*The sauce from the cordon bleu is really really good in this too!

Sauteed Garlic Asparagus

1 Tbsp + 1.5 tsp butter

1/2 bunch fresh asparagus

1-2 garlic cloves, chopped

Splash of dry white wine - I used more of the sauvignon blanc

1.  Blanche the asparagus - bring water to a boil, add asparagus and let simmer for a minute, then transfer to a bowl of ice water. This will keep the asparagus a nice bright green color and prevent it from getting brown.

2.  Melt butter in large skillet over med-high heat. Add garlic and asparagus spears and cook for 5-10 minutes until tender enough for your taste (shorter time for crispier, longer time for softer), stirring occasionally. Add a splash of wine in the last couple minutes of cooking.