chicken cordon bleu with creme dijon sauce
Chicken Cordon Bleu is a well known dish, but John’s Creme Dijon Sauce makes it amazing!
yield
6 serving(s)
prep time
15 Min
cook time
45 Min
method
Pan Fry
Ingredients For chicken cordon bleu with creme dijon sauce
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6chicken breast halves, skinless and boneless
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6 sliceswiss cheese
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6 sliceham
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3 Tbspall purpose flour
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1-2 Tbspbread crumbs
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1 tsppaprika
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1/4 tspgarlic powder
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1/4 tspeach salt & pepper
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6 Tbspbutter
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1/2 cwhite wine, dry
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1 tspchicken bouillon granules
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1 Tbspcornstarch
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1 cheavy whipping cream
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1/4 cdijon mustard
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2 Tbspdijon mustard
How To Make chicken cordon bleu with creme dijon sauce
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1Pound chicken breasts if they are too thick. Place a cheese & ham slice on each breast within 1/2 inch of the edges.
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2Roll the breast with the filling & secure with toothpick or twine.
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3Rub the rolled chicken with 2 Tablespoons of Dijon Mustard
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4Mix the flour, bread crumbs & paprika, garlic, salt & pepper in a small bowl. Coat the chicken pieces.
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5Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides.
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6Add the wine & bouillon. Reduce heat to low. Cover & simmer for 30 minutes until chicken is no longer pink & juices run clear.
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7Remove the toothpicks and/or twine & transfer the chicken to a warm platter.
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8Blend the cornstarch with the heavy cream & mustard in a small bowl. Whisk slowly into the skillet. Cook, stirring until thickened & pour over the chicken. Serve warm.
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