"Puck, puck, puck" Said the Hen

Richie cooked last night (leftovers tomorrow night) and he made Poulet Cordon Bleu aka Blue Ribbon Chicken.  "Blue Ribbon" refers to the elegance and style of chicken this way, not that the chicken was wearing a blue ribbon.

However, there is a famous breed of chicken in France - the Bresse -  that is so fancy that it has the AOC or Appelation d'Origin Controllee just as certain (very expensive) wines are AOC meaning that production of either one is limited to a particular breeder/vintner and his/her acreage.  Upstart commoners whether chicken or grape need not apply.

Interestingly enough, the Bresse chicken, out of Eastern France, does have slate-blue legs.  Perhaps this blue ribbon stuff started with a Bresse chicken try to scratch it's neck and the blitzed farmer thought they were wearing a neck ribbon?  We'll never know.

CHICKEN CORDON BLEU (as it's usually listed on restaurant menus)
4 skinless, boneless chicken breasts
4 teas. Dijon mustard
4 slices Swiss cheese
4 slices Black Forest ham
1/2 cup dry white wine
1 cup chicken stock + 1 T butter
`1 T flour
1 cup cold milk
1 beaten egg
Panko crumbs

Oven 350 for 35-45 minutes

Butterfly each breast, season with pepper.  Top with a slice of cheese, then a slice of ham and close with toothpicks that you've soaked in water so they won't burn.

Dredge the chicken in flour, then dip it in the beaten egg and finally roll it in panko crumbs. 
Bake on a sheet of parchment on a pizza pan or cookie sheet.

SAUCE
Heat the wine in a sauce pan and reduce by half.  Add the chicken broth, and simmer, then keep warm until ready to use.

In another saucepan make the roux:  melt the butter, whisk in the flour and continue to whisk for 8 to 10 minutes (unnecessary length of time Ed.)

Then whisk in the cold milk and the warm wine sauce and whisk together until hot.  Plate the chicken and drizzle sauce over it.   Richie serves his with noodles.  I eat it with gusto.