Name: Chicken Cordon Bleu with Lemon-Dijon Sauce & Roasted Asparagus
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1.02 kg chicken breasts, boneless skinless; 355 ml chicken or vegetable broth; 3 cloves garlic; 1 ½ lemons; ¾ (227 g) block mozzarella cheese; 24 slices prosciutto; all-purpose flour; black pepper; butter, unsalted; Dijon mustard; extra virgin olive oil; salt

Chicken Cordon Bleu with Lemon-Dijon Sauce & Roasted AsparagusChicken Cordon Bleu with Lemon-Dijon Sauce & Roasted Asparagus — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 small bunches asparagus

1.02 kg chicken breasts, boneless skinless

355 ml chicken or vegetable broth

3 cloves garlic

1 ½ lemons

¾ (227 g) block mozzarella cheese

24 slices prosciutto

all-purpose flour

black pepper

butter, unsalted

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Wash, dry, and snap or cut off the woody ends of the asparagus. Divide between two baking sheet pans, drizzle with oil, and season with salt and pepper.

Place baking sheets in the bottom half of the oven and bake until tender-crisp, 15-18 minutes.

Meanwhile, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season the cutlets with salt and pepper on both sides.

Preheat broiler on high, leaving the asparagus in the bottom of the oven until it is finished cooking.

Place flour in a shallow dish; lightly dredge the chicken in the flour, shake off excess, and place on a plate.

Wash and juice the lemons into a medium bowl. Add broth, Dijon, and flour; whisk until smooth.

Preheat a large skillet over medium-high heat.

Peel and mince garlic.

Add butter to the skillet and swirl to coat the bottom.

Cooking in batches if necessary, add breaded cutlets to the skillet and cook until lightly golden, about 2 minutes per side. Remove to a plate.

Meanwhile, slice the cheese.

Add garlic to the skillet and cook until fragrant, about 30 seconds. Add broth mixture and whisk, scraping up the browned bits, until mixture thickens slightly, 1-2 minutes.

Transfer the sauce into a large baking dish and lay cutlets on top. Place two slices of prosciutto on each cutlet and top with cheese. Place dish in the oven and broil until cheese is melted and golden and chicken is cooked through, 3-5 minutes.

To serve, divide chicken cutlets, sauce, and asparagus between plates. Enjoy!

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