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chicken cordon bleu with sauce

(5 ratings)
ILUVSPICES avatar
Blue Ribbon Recipe by
Betty Graves
@ILUVSPICES
Germantown, TN

Another one of my husband's favorites. I make this a lot. We especially like the sauce. This recipe is much better than the plain Chicken Cordon Bleu recipes because of the sauce. I usually serve it with mashed potatoes and green beans on the side. Make extra sauce to have along with your meal. A great recipe when having company.

Blue Ribbon Recipe

With its beautiful swirl of chicken, ham, and melted cheese, chicken cordon bleu is a fun dish to serve company. The chicken is seared, so the juices are locked in. Making the cream sauce in the same pan lets the caramelized drippings incorporate into the savory sauce. When sliced, the chicken cordon bleu is smothered in the sauce for a delicious and comforting dinner.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 4 serving(s)
prep time 45 Min
cook time 20 Min
method Stove Top

Ingredients For chicken cordon bleu with sauce

  • 4
    chicken breasts, pounded thin
  • 4 slice
    Swiss cheese
  • 4 slice
    ham
  • 1/2 c
    all-purpose flour, plus more for dusting
  • 1 tsp
    paprika
  • 6 Tbsp
    butter
  • 1/2 c
    chicken broth
  • 1 tsp
    chicken bouillon granules or 1 cube
  • 1 tsp
    corn starch
  • 1 c
    heavy whipping cream

How To Make chicken cordon bleu with sauce

  • Pound chicken breast into a thin cutlet pounding the edges thinner.
    1
    Pound chicken breast into a thin cutlet pounding the edges thinner.
  • Place a cheese and ham slice on each breast.
    2
    Place a cheese and ham slice on each breast within 1/2 inch of the edges after pounding thin.
  • Lightly dust the chicken with flour.
    3
    Lightly dust the chicken with flour to help hold the chicken together when rolled.
  • Fold the tenderloin flap of the chicken over the filling.
    4
    Fold the tenderloin flap of the chicken over the filling.
  • Wrap the chicken in plastic wrap and chill.
    5
    Wrap the chicken in plastic wrap and chill for at least 30 minutes.
  • Mix the flour and paprika in a small bowl.
    6
    Mix the flour and paprika in a small bowl.
  • Coat the chicken.
    7
    Coat the chicken. Be sure to coat both sides of the chicken.
  • Secure the chicken with toothpicks.
    8
    Secure the chicken with toothpicks.
  • Cook the chicken until brown on all sides.
    9
    Heat the butter in a large skillet over medium heat. Cook the chicken until brown on all sides.
  • Remove the chicken. Add the broth and bouillon.
    10
    Remove the chicken. Add the broth and bouillon.
  • Add the chicken back into the pan and simmer.
    11
    Add the chicken back into the pan. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks and transfer the chicken to a platter.
  • Blend the corn starch with the cream.
    12
    Blend the corn starch with the cream in a small bowl.
  • Whisk slowly into the skillet.
    13
    Whisk slowly into the skillet. Cook, stirring until thickened.
  • Chicken Cordon Bleu With Sauce cut in half.
    14
    Pour sauce over the chicken when serving.
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