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The Brooklyn Museum

Chicken Cordon Bleu

This recipe definitely has 1 million and one variations but I always do mine this way- with cream cheese,mushrooms and PAPRIKA, my secret ingredient!
What you need:
  • 4 pcs chicken breasts, tenderized
  • 1/2 of a lemon 
  • 4 tablespoons cream cheese
  • 1 can of sliced button mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 tablespoons flour
  • 1 tablespoon Spanish paprika
  • salt and pepper for seasoning
  • 2 eggs, lightly beaten
  • several toothpicks
For the gravy:
  •  2 tablespoons flour
  • leftover liquid of canned mushroom
  • a chicken bouillon
  • 1 cup 2% milk

How to do it:
1. Tenderize the chicken breasts. Squeeze the lemon on them and set aside.
2. Beat the 2 eggs in a bowl and set aside. Mix flour,paprika, salt and pepper together, set aside.
3. Spread out the chicken breasts and spread a tablespoon of cream cheese on each one. Divide the sliced mushrooms into 4 and put them on top of the cream cheese.
4. Roll each breast and secure with toothpicks.
5. Heat the olive oil and the butter.
6. Dredge each breast with the flour mixture, then dip into the beaten egg.Fry the breasts until brown on all sides.
For the Gravy:
1. After frying all the breasts, reserve the oil.
2. Mix the flour, milk and mushroom liquid in a bowl until the flour has dissolved.
3. Pour the milk mixture into the oil slowly.
4. Pulverize the bouillon cube and sprinkle on the flour mixture.
5. Stir the milk mixture until thick.
6. Spread on top of the chicken breasts!


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