Chicken Cordon Bleu Fondue

Rachael Ray

• Ready In: 35 mins
• Serves: 4

Ingredients

• 8  boneless skinless chicken cutlets (about 1 1/2 pounds)
• 12  slices swiss cheese, 4 slices torn into pieces (about 1/2 pound total)
• 4  slices  from a package deli ham
• 1⁄2 cup all-purpose flour, plus
• 2  tablespoons all-purpose flour
• 1  teaspoon paprika
•  salt & freshly ground black pepper
• 4  tablespoons unsalted butter
• 1  tablespoon extra virgin olive oil
• 3  tablespoons dry vermouth (optional) or 3  tablespoons white wine (optional)
• 1  cup heavy cream or 1  cup  whole milk

Directions

1. On a work surface, make sandwiches using 2 of the chicken breast cutlets for each: layer 1 of the cutlets, a slice of Swiss cheese and a slice of ham, then another slice of cheese and a slice of chicken. Fasten the sandwiches in the center with a toothpick.
2. On a plate, mix the 1/2 cup of flour with the paprika and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
3. Dredge a sandwich in the flour to coat lightly on both sides, shaking off any excess. Repeat with the remaining sandwiches.
4. In a 12-inch skillet, melt 2 tablespoons of the butter in the olive oil and cook the sandwiches over medium-high heat until cooked through and golden, turning once, about 3 minutes per side.
5. Meanwhile, in a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the remaining 2 tablespoons of flour until smooth.
6. Whisk in the vermouth and cook for 1 minute (optional). Slowly whisk in the heavy cream and cook, stirring continuously, until the sauce comes to a soft boil and thickens, about 5 minutes.
7. Stir in the torn up Swiss cheese and cook over low heat, stirring continuously, until the cheese is melted, 2 to 3 minutes.
8. Season the sauce with salt and pepper and serve the fondue-style sauce in small bowls alongside the chicken.