In French, Cordon Blue defines a term that means “blue belt / ribbon”. The term is used to denote an exceptional chef and a famous dish, but until the 18th century it could only be attributed to name anyone that excelled in a particular area. Over time, “cordon bleu” has been increasingly associated with very talented chefs. Cordon Blue is also the name of the biggest culinary institution in the world. This institution includes 29 schools spread across five continents. The name comes from Saint Esprit du Knights: Each rider was awarded the Cross of the Holy Spirit that was attached to them by a blue ribbon.
The first school was established in 1578, whereas “Grand diploma” is the highest distinction that can be obtained by a chef. In the late 19th century, Marthe Distel was the one who founded a culinary magazine entitled “La Cuisinière Cordon Bleu”, in which the greatest chefs of France explained different recipes for Chicken Cordon Blue step by step. The term also refers, however, to an exceptional recipe of chicken or beef stuffed with cheese and ham.
Nobody knows exactly who invented the recipe for chicken cordon blue. There are many speculations about this. One theory is that it was invented in Paris in late 1800 at the famous school for chefs, Le Cordon Bleu. But the story does not seem too realistic since meat recipes were a taboo subject in France during that period.
If you want to prepare Chicken Cordon Blue, here are some steps you will need to follow:
1. Place the chicken breasts between two sheets of baking paper and hammered breaded stick to tighten them. They should then take about half an inch thick. Be careful not to drill the meat. Put chicken breast on each slice of ham and cheese.
2. In a medium bowl mix flour with salt and pepper. Skip chicken rolls with this mixture, then beaten egg. Put them on a baking sheet and let them cold between 15 minutes and 4 hours.
3. In a deep skillet over medium heat melt butter, add rolls and fry them well on both sides for 8 to 9 minutes to turn a golden brown crust.
4. Add ½ cup of chicken broth, reduce heat to medium or low, cover and let simmer 10 to 15 minutes crackdown. Then remove the rolls on a plate / platter.
5. Add to the skillet the remaining 2 tablespoons and put them for one more minute at high heat.
Finally, add wine or fat sour cream, or soup, and then pour it over chicken. Bonne appetite!
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