Chicken Cordon Bleu | Mass Food & Wine

At 86 Winter the Chicken Cordon Bleu is hand tenderized free-range chicken held together with the perfect blend of black forest ham and Swiss cheese.

The beautifully plated dinner included medallions of chicken cordon bleu, potatoes, and green beans. (The potatoes and green beans were served with most meals at our table.) The delicately flavored chicken might not have been flavorful enough for this particular diner if it weren’t for the tangy taste of the ham that accompanied each bite. The smashed potatoes complemented the subtleties of the chicken, while the garlicky green beans were a bit bolder than the rest of the meal. Not to slight the entrée, which was certainly well-prepared, but I am a huge fan of garlic, and like my vegetables al dente, so the vegetable was for me the star of the meal. The portion was perfect. I didn’t go home hungry nor did I have to bring half the meal home with me in a doggy bag. Actually, come to think of it, I could have used a few more green beans, but only because they were so good.

Although Chicken Cordon Bleu has recently been stigmatized as a wedding meal choice, the manner in which it is prepared by 86 Winter on Water Street helps to reclaim it as a solid choice. Not considering the sides of large, thin sliced squash and zucchini, or even the thick flavorful garlic smashed potatoes, their Chicken Cordon Bleu makes the grade. Using hand-tenderized free-range chicken that is pan seared and held together with the perfect blend of black forest ham and Swiss cheese, the flavors combine to provide comfort for the soul and stimulation for the taste buds. It is safe to say that the dish prepared at 86 Winter will break the image of Chicken Cordon Bleu being a standard option reserved for weddings.