Cordon Lou Recipe
Sautéed chicken layered with parmacotto, provolone & spinach served with a mushroom white wine sauce
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Ingredients
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Chicken and Filling
Mushroom White Wine Sauce
Method
Preparation of Chicken
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
- 2
Sauté the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and sauté for about 6-7 minutes on each side until golden brown and cooked through. Remove from heat and let them rest.
- 3
Layer the Filling
On each chicken breast, layer 2 slices of parmacotto, followed by 2 slices of provolone cheese, and a handful of fresh spinach. Press down gently to secure the layers.
Cooking and Sauce Preparation
- 4
Bake the Chicken
Transfer the layered chicken breasts to a baking dish and bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
- 5
- 6
- 7
Deglaze with Wine
Pour in the dry white wine, scraping the bottom of the pan to deglaze. Let it simmer for about 5 minutes until the wine reduces by half.
- 8
Finish the Sauce
Stir in the heavy cream, salt, and black pepper. Cook for an additional 5 minutes, allowing the sauce to thicken slightly. Stir in the chopped parsley just before serving.
Serving
- 9
Serve the Dish
Once the chicken is done baking, remove it from the oven. Place each chicken breast on a plate and generously spoon the mushroom white wine sauce over the top. Garnish with additional fresh parsley if desired.
