"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 07-24-2007, 02:05 PM   #1
Assistant Cook
 
Join Date: Feb 2006
Location: RICHMOND VA.
Posts: 37
Need some help with chicken cordon bleu

I am fixing chicken cordon bleu for supper tonight , i have everything except the dry white wine ... help!!... any suggestions on what to substitute??

__________________

__________________
SOUTHERNCOOK1 is offline   Reply With Quote
Old 07-24-2007, 02:10 PM   #2
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,258
I'd go out and buy a bottle of wine.

But if you can't do that, you could probably sub chicken broth, though it won't taste the same. Also, lo-sodium if possible so it won't make the sauce too salty.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 07-24-2007, 02:12 PM   #3
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
What do you have that you can use as a substitute? I'd suggest rice wine or dry sherry if you have it. If not, then I'd suggest chicken stock if you have that. If not, just use water.
__________________
Caine is offline   Reply With Quote
Old 07-24-2007, 02:15 PM   #4
Assistant Cook
 
Join Date: Feb 2006
Location: RICHMOND VA.
Posts: 37
I'm being lazy dont want to go out just to get a bottle of wine lol
__________________
SOUTHERNCOOK1 is offline   Reply With Quote
Old 07-24-2007, 03:51 PM   #5
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by SOUTHERNCOOK1
I'm being lazy dont want to go out just to get a bottle of wine lol
I'm the epitamy of laziness. That must be why I buy my wines a dozen at a time. That, and the store gives a 15% discount when you buy any 12. I am also frugal!
__________________
Caine is offline   Reply With Quote
Old 07-24-2007, 04:00 PM   #6
Senior Cook
 
Join Date: Aug 2006
Location: Tennessee
Posts: 470
Try lemon juice or chicken broth.
__________________
carolelaine is offline   Reply With Quote
Old 07-24-2007, 04:07 PM   #7
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
In a pinch, after you roll up the flattened breasts with your filling, dip the rolls in beaten egg, then breadcrumbs. Place on a baking sheet sprayed with cooking spray and bake at 350-375 till cooked through. (I like to spread some dijon mustard on the breasts before adding the ham and cheese.)
__________________

__________________
*amy* is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:08 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.