Chicken With Cornichon Sauce Recipes

CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE

Steps:

• Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
• Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
• Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
• Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
• Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
• Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
• Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
• Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
• Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.

CHICKEN WITH FLORENTINE SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.

CHICKEN WITH CORNICHON SAUCE

Steps:

• Boil cream until thick and reduced to 3/4 cup, about 20 minutes.
• Season chicken with salt and pepper, saute in butter 3-4 minutes per side, remove and keep warm.
• Add chicken broth to skillet and boil until reduced to 1/4 cup.
• Add pickles, cream and mustard and reheat without boiling.
• Add tarragon, parsley and chives, return chicken to the pan just long enough to heat through, turn to coat with sauce and serve.

ROAST FILLET OF BEEF WITH CORNICHON TARRAGON SAUCE

Steps:

• Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F. oven for 23 minutes, or until a meat thermometer registers 130°F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauce.

CHICKEN WITH ROSEMARY BUTTER SAUCE

Steps:

• In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.

STOVE-TOP "ROAST" CHICKEN WITH LEMON SAUCE

Steps:

• Trim chicken of excess fat, but leave skin intact. Cut chicken into 8 pieces. Pat the chicken dry and sprinkle with salt and pepper.
• Heat 2 tsp oil in a large skillet over medium-high heat. When shimmering and almost smoking, add chicken pieces, skin side down. Cook, undisturbed, 5-8 min or until golden brown.
• Flip chicken over. Reduce heat to medium-low. Add 3/4 c broth, cover tightly and simmer 10-16 min, until breasts register 155°F and thighs register 170°F on instant read thermometer inserted into thickest part. Remove chicken to a plate, skin side up.
• Drain liquid from skillet into Pyrex measuring cup. Wipe skillet clean with paper towel. Add 1 tsp oil to skillet and heat until oil is again shimmering. Return chicken to pan, skin-side down, and cook 4-7 min, until skin is deep golden brown, and breasts read 160°F and thighs 175°F Remove chicken to serving platter, skin-side up, and cover loosely with foil.
• Skim fat from reserved liquids and add enough broth to make 3/4 c total.
• Add 1 tsp oil to skillet (do not wipe clean this time) over low heat. Add shallot and cook, stirring often, until soft, 1 minute. Add flour and cook 30 seconds, stirring constantly. Increase heat to medium-high, add liquid, and bring up to a simmer, scraping the fond off the bottom of the pan with a wooden spatula or spoon. Keep at a rapid simmer 2-3 min, or until reduced to 1/2 cup. Add any juices accumulated in the serving platter.
• Remove from heat and whisk in lemon juice, parsley, chives and butter. Adjust seasoning to taste, pour sauce around chicken, and serve.

PORK CHOPS WITH MUSTARD-CORNICHON SAUCE

Steps:

• Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
• Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.
• *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.