Skillet Chicken Cordon Bleu: January Recipe of the Month

2012-02-02T11:27:00.001-07:00

After reading Jenny's challenge to herself to cook one new cookie recipe a month, I wanted to join in. But since I live alone and don't want to eat a million cookies this year, I decided that I would challenge myself and make one new recipe every month.

Being my bahelorette self, I've gotten into a rut where I cook the same few recipes over and over and then eat the leftovers throughout the week. I haven't been as adventurous about my recipes as I used to be, so this challenge will help get me out of that mode.

My first recipe (cooked on Jan. 31 so I still made it in the first month of 2012) was a dish called "Skillet Chicken Cordon Bleu."

It was a really easy recipe to make. Here's what you need:

1 tbsp. butter
1 lb. chicken breast
1/4 cup white wine (I already had this on hand, obviously. ;) Some of the reviewers said they used a 1/4 cup of milk instead, which might be more handy for some of you.)
1 can condensed cream of chicken soup
1/2 cup diced ham (I used two thick slices and diced it up and it was a lot more than 1/2 cup)
1/2 cup shredded swiss cheese

Here's how you make it:

In a 10 inch skillet over medium high heat cook the chicken breasts in the butter for 10 minutes or until browned. Remove chicken and set aside.
In the same skillet add the wine and stir to deglaze the pan. Add the soup, cheese and ham. Heat to boiling, stirring often.
Return chicken to skillet. Reduce heat to low. Cover and cook for 5 to 7 minutes or until chicken is completely cooked, stirring occasionally. Serve over hot cooked egg noodles if desired.

I served it with egg noodles and broccoli (not pictured here because I had to use a seperate plate since the noodles spread out so much!).

This recipe was pretty good, and reminded me a lot of Carrie's Chicken and Stuffing Dish (minus the stuffing, plus ham). BUT I wouldn't say it was as good as my original dish, because I missed the stuffing part of it.

And bachelorette (or bachelor!) be warned, it doesn't reheat very well, although I think that's a constant issue with chicken.

Have you tried any new recipes lately? I'm looking for good ones now!

xoxo,
Carrie Rosalind

PS: Thanks for the big response to my post yesterday - I've got a lot of people to write letters to now!

Happy Mail in February!

2012-02-01T07:30:00.000-07:00

Happy first day of February! The cool thing about February is that since it's such a short month, I feel like I can do anything. Last year I decided to not eat any french fries for the entire month of February, because I can get through anything for 28 days (although this year adds on an extra day to make it 29).

So when I saw this cool challenge to write at least one handwritten letter every day (called appropriately, The Month of Letters Challenge), I thought, pssh...I can do that, it's only 29 days! BUT this challenge is only on mail days, so that means I get Sunday and President's Day off. (I'm going to challenge myself even more and write on the "days off" too.) We will see how this goes!

Wanna join in and spread some happy mail cheer around the world? And/or would you like to receive a handwritten note from me? Send your address to RosalindRevival (at) hotmail (dot) com and you just might receive a happy little somethin' in your mailbox!

xoxo,
Carrie Rosalind

PS: I'm also doing an Instagram challenge to myself and posting a picture every day in February of something that I love, so make sure you follow me @CarrieRosalind. ♥

Rosalind Revival

Skillet Chicken Cordon Bleu: January Recipe of the Month

Happy Mail in February!