Ingredients
For the chicken:
1
cup all-purpose flour
1
teaspoon kosher salt
1/2
teaspoon ground black pepper
2
skinless chicken breasts
2
sprigs marjoram, finely chopped
3
teaspoons grainy country mustard, divided into 4 portions
4
slices of black forest ham, from the deli counter
4
slices of Swiss cheese, from the deli counter
1
tablespoon butter
2
tablespoons olive oil
For the boozy cider sauce:
1/2
cup dry white wine (not Chardonnay)
3/4
cup small-batch hard cider
3/4
cup apple cider
1
teaspoon country mustard
2
tablespoons butter
Pepper to season
Salt to season, if necessary
Preparation
Preheat the oven to 300° F. In a pie plate, combine the flour, salt, and pepper and stir with a whisk to blend. Set aside. Pat the chicken breasts dry. Place a breast inside a 1-gallon Ziploc bag (or between 2 large sheets of plastic wrap) and pound with a mallet until the breast is about 1/4-inch thick. Repeat with the second breast. Cut each flattened breast in half. Place the 4 portioned breast pieces on a large plate. Sprinkle each portion with equal amounts of marjoram, then spread equal amounts of country mustard on each of the breast pieces. Place a slice of ham on each breast portion, followed by a slice of swiss cheese. Roll up the breasts to form a roulade, or “kiev,” and dredge in flour. Place the kievs in the refrigerator to firm up for about an hour. Remove the kievs from the refrigerator 30 minutes prior to sautéing. When ready (the preparation will take about 20 to 30 minutes from this point on), place a large sauté pan over medium heat and warm up the butter and olive oil. Place the kievs in the sauté pan and brown evenly on all sides. It will take about 10 minutes until the kievs are a lovely golden brown. Place the kievs in an ovenproof baking dish and cover with foil. You will now prepare the sauce. After removing the kievs from the sauté pan, keep the heat on medium and immediately add the white wine and scrape up all of the wonderful chicken bits. Then, add the hard cider. Add the apple cider, and stir well with a whisk. Add the mustard, then add the butter. Raise the heat so you have a nice, popping simmer going. Taste for seasoning and add pepper and/or salt as needed. Keep stirring the sauce, adjusting the heat as necessary, until it is reduced by about half and is unctuous and silky. Plate the kievs, and spoon the sauce over them. Serve the additional sauce in a gravy bowl.
http://food52.com/recipes/21689-chicken-kiev-cordon-bleu-with-a-boozy-cider-sauce
