Recipe: Company Chicken Cordon Bleu with Mushroom Sauce (1987)

COMPANY CHICKEN CORDON BLEU

8 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon white pepper
2 eggs, beaten
1 cup milk
4 slices (1 ounce each) cooked ham, cut in half
4 slices (1 ounce each) Swiss cheese, cut in half
1/3 cup all-purpose flour
1 1/3 cups fine dry bread crumbs
vegetable oil
Mushroom Sauce (optional, recipe follows)

Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper.

Combine eggs and milk; brush chicken pieces with milk mixture. Place ham slice and cheese slice in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold short ends of chicken over ham and cheese; roll up, beginning with one unfolded side. Secure with wooden picks.

Dredge chicken in flour; dip in remaining milk mixture, and coat well with bread crumbs. Cover and chill 1 hour.

WHEN READY TO COOK:
Heat 1/2 inch oil in a heavy skillet (350 degrees F); add chicken, and pan-fry over medium heat 20 minutes or until golden brown, turning frequently. Drain well. Serve with Mushroom Sauce, if desired.

MUSHROOM SAUCE
(Makes 2 1/2 cups)

1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (8 ounce) container sour cream
1 (4 ounce) can sliced mushrooms, drained
1/3 cup dry sherry

Combine all ingredients for the sauce together; cook over medium heat, stirring occasionally, until thoroughly heated.

Makes 8 servings
Source: The Southern Living Cookbook, 1987