Chicken Cordon Bleu Quick and Easy

You don’t have to roll it up. You don’t have to bread it (which BTW means you are making it gluten free) and it’s quick and easy enough for a weeknight. We always keep some frozen chicken tenders in the fridge and we had some Prosciutto hanging out so that became the chicken and the bleu in our Chicken Cordon Bleu.

IMG_0105Get the oven going at 350F and put a pan on the stove at medium high with a tbsp. (eyeball it) of olive oil. Defrost the tenders in the microwave. Season the up side with salt, black pepper and garlic salt. Place them in the pan seasoned side down and season the new up side. About 4-5 minutes a side depending on the size and your stove. When they are firm to the poke and/or clear liquid runs out remove them to individual casserole dishes or an oven pan that will handle it all.

IMG_0108Top them off with the ham or prosciutto and some cheese.

IMG_0109Tonight we used fresh mozzarella because thats what we had on hand . We usually use provolone or swiss. Whatever you like will work.

IMG_0107Add about 1 tbsp. of butter, a dash of salt and pepper, a big pinch of dried parsley flakes and 3/4 cup white wine or chicken stock to the pan. Stir with a wooden spoon and get all the bits off the bottom of the pan. Let it simmer and reduce by about 1/3.

IMG_0110

 

Pour the sauce over the Cordon Bleu and top it off with a little parmesan. In the oven for about 8-10 minutes or until the cheese has melted and the sauce is bubbling.

 

IMG_0114Your Chicken Cordon Bleu is ready to go! Enjoy!

 

 

 

 

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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Get the oven going at 350F and put a pan on the stove at medium high with a tbsp. (eyeball it) of olive oil. Defrost the tenders in the microwave. Season the up side with salt, black pepper and garlic salt. Place them in the pan seasoned side down and season the new up side. About 4-5 minutes a side depending on the size and your stove. When they are firm to the poke and/or clear liquid runs out remove them to individual casserole dishes or an oven pan that will handle it all .Top them off with the ham or prosciutto and some cheese.Tonight we used fresh mozzarella because thats what we had on hand . We usually use provolone or swiss. Whatever you like will work.
  2. Add about 1 tbsp. of butter, a dash of salt and pepper, a big pinch of dried parsley flakes and 3/4 cup white wine or chicken stock to the pan. Stir with a wooden spoon and get all the bits off the bottom of the pan. Let it simmer and reduce to about 1/3.
  3. Pour the sauce over the cordon bleu, top them off with a little grated parmesan and put them in the oven.
  4. Your Chicken Cordon Bleu ready to go! Enjoy! With a little salad and some of poppop's home made bread and some wine. Life is good.
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Gluten Free Balsamic Chicken Marsala

Gluten Free Balsamic Chicken Marsala

Put a small sauce pan on the stove set on high. Add 1 1/2 cups water 3/4 cups rice and dash of salt. Stir  the water and the rice together. Put a lid on the pot. When it starts to boil lower it to medium low and stir every 2 minutes or so as you prepare your Gluten Free Balsamic Chicken Marsala. Put a skillet on at medium high and add 1 tbsp. olive oil. Salt and pepper the chicken and fry about 2-3 minutes a side. Time depends on the thickness of the filets. When they are firm to the touch and the juice running out is clear remove the chicken to a dish to await it’s dunking in the sauce.

Gluten Free Balsamic Chicken Marsala
Veggies for Gluten Free Balsamic Chicken Marsala

While the chicken is cooking chop and slice the veggies. You are free to use the mushrooms of your choice. Most of the time we use jarred shitake mushrooms but tonight we went with sliced baby portabellas. They are not in the pic but you’ll see them later, I promise.

Gluten Free Balsamic Chicken Marsala Sauce
Sauce in the making

First put the onions, rosemary and the mushrooms in the pan. Sprinkle with a little salt, black pepper and red pepper flakes. Stir with a wooden spoon scraping the bits left from cooking the chicken off the bottom of the pan. When the mushrooms and onions are just starting to get limp push them out to the side of the pan leaving a bare spot in the middle. Lay the slices of zucchini on the bare spot cook 1 minute each side. Then push the zucchini aside and put the garlic on the bare spot. When the garlic starts to sizzle squeeze the juice from half of a lemon on it. Let it cook in the lemon juice for a minute. Add the tomatoes, wine, balsamic vinegar and butter. Bring it up to a simmer and reduce the heat to medium low. Put the chicken back in and mix the chicken pieces into the sauce. Simmer, mixing often until the sauce is reduced to the thickness YOU want it to be. If you get impatient and want it thicker NOW then whisk a little corn starch and water together then gradually whisk the mixture into the sauce. It thickens real fast so be quick with getting it through the sauce evenly. If the rice is done before the marsala just turn off the heat and leave the pot on the burner.

Gluten Free Balsamic Chicken Marsala
The finished product

Serve it up! YOU WILL LIKE IT!. We sure did!

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Gluten free Balsamic Chicken Marsala BigOven - Save recipe or add to grocery list Yum
Gluten free Balsamic Chicken Marsala is chicken tenders sautéed with red wine, mushrooms, rosemary, onions and a few other veggies, then served with rice.
Votes: 0
Rating: 0
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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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Instructions
  1. Put a small sauce pan on the stove set on high. Add 1 1/2 cups water 3/4 cups rice and dash of salt. Stir the water and the rice together. Put a lid on the pot. When it starts to boil lower it to medium low and stir every 2 minutes or so as you prepare your Gluten Free Balsamic Chicken Marsala. Put a skillet on at medium high and add 1 tbsp. olive oil. Salt and pepper the chicken and fry about 2-3 minutes a side. Time depends on the thickness of the filets. When they are firm to the touch and the juice running out is clear remove the chicken to a dish to await it's dunking in the sauce.
  2. While the chicken is cooking chop and slice the veggies. You are free to use the mushrooms of your choice. Most of the time we use jarred shitake mushrooms but tonight we went with sliced baby portabellas. They are not in the pic but you'll see them later, I promise.
  3. First put the onions, rosemary and the mushrooms in the pan. Sprinkle with a little salt, black pepper and red pepper flakes. Stir with a wooden spoon scraping the bits left from cooking the chicken off the bottom of the pan. When the mushrooms and onions are just starting to get limp push them out to the side of the pan leaving a bare spot in the middle. Lay the slices of zucchini on the bare spot cook 1 minute each side. Then push the zucchini aside and put the garlic on the bare spot. When the garlic starts to sizzle squeeze the juice from half of a lemon on it. Let it cook in the lemon juice for a minute. Add the tomatoes, wine, balsamic vinegar and butter. Bring it up to a simmer and reduce the heat to medium low. Put the chicken back in and mix the chicken pieces into the sauce. Simmer, mixing often until the sauce is reduced to the thickness YOU want it to be. If you get impatient and want it thicker NOW then whisk a little corn starch and water together then gradually whisk the mixture into the sauce. It thickens real fast so be quick with getting it through the sauce evenly. If the rice is done before the marsala just turn off the heat and leave the pot on the burner.
  4. erve it up! YOU WILL LIKE IT!. We sure did!
    Gluten Free Balsamic Chicken Marsala
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