back to a basic

In a hungry post-work-mad-dash, I searched the wonderful world wide web for a classic chicken dish. I stumbled upon this little diddy and realized I have never had real chicken cordon bleu, much less cooked it. I admit that my favorite chicken recipes always include it being stuffed with something or wrapped inside something else, or both. Or covered. Or smothered. And the list goes on (literally, I have a list right here of all these chicken recipes I need to post). So as the first chicken post, I begin with a classic. The sauce is simple and creamy—and in this picture blends in with the potatoes au gratin to form a mirage of creamy, cheesy goodness.

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