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Chicken Cordon Bleu II

Reviewed: Oct. 24, 2013
I loved the flavor. I didn't make any changes since it was the first time. Next time I will try it with broth instead of wine. Unless you have a very large saucepan-like skillet with lid, or you really roll the chicken tight, you're only going to get 4 maybe 5 in a pan. I had to use two pans, and the second pan wasn't up to the task. You're frying with butter, so temperature control is paramount in not burning the butter; you need the right kind of saucepan-like skillet with lid to do this right. It was a tale of two batches for me. The one in the right skillet, cooked at the right temperature was perfect. Luckily, I was able to make the sauce with that non-scorched pan of butter and stock. I think the next time I make it, I will only make 4 servings, and it will be totally awesome. I'm a tough critic, and through it all, I got nothing but rave reviews from the family. Did I mention NOT burning the butter?
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Baked Pork Chops I

Reviewed: Nov. 14, 2013
This recipe easily goes to a 5-star if you add a can of golden mushroom soup and double the milk to make more sauce. Serve with a side of mashed potatoes and pick a veggie that goes with mashed potatoes. The truth is that you can make the sauce to top your pork chops or chicken breaded and fried however you prefer. I like Zatarans oven fry mix for pork chops, and I'm going to try that next time before transferring the pork chops to the casserole dish to eliminate the frying step, because I'm usually cooking 8-10 pork chops, and that's 3 pans to fry them all! But, thanks for sharing this one!
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