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Chicken Cordon Bleu II

Chicken Cordon Bleu II

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Behr

'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 41.6 g
  • 83%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
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Reviews

CHEFSINGLEDAD
4100
1/6/2004

This is very good -- but I'd recommend a few changes. First, pound the breasts to half-inch thickness at least (this will let you reduce the 30 min cook time to about 15, max). Then, reduce fat a little by using half butter and half olive oil when you brown (3 tbsp. of each). Oil will keep the butter from burning, too. Third, if you want to eliminate wine, just use 1/2 cup chicken broth (from a can, if needed) -- or just use salted water. No big deal. Last, when I blend the cream at the last stage, I like to add about 1/4 cup fresh chopped basil to the mix -- serve with chopped fresh basil on top, too - or substitute whatever herb you like (fresh is best, but only add it last).

MEGEBY
3820
11/3/2003

I made a few changes to this recipe. First, I brushed the chicken with egg and rolled in breadcrumbs instead of flour. Second, I fried the chicken in butter for about 10 minutes until it was nicely browned, then I put it in the oven at 350 for another 20 minutes. Instead of simmering the chicken in the sauce, I whisked the cream,wine, bouillon and cornstarch in a bowl, then simmered it for about 10 min. alone, and spooned it over the chicken. It turned out fantastic. My fiancee` said this was the best dish I ever made, and he's more of a beef man. Thank you!

claudygirl
1877
12/28/2010

I have to add my 5 stars to this one. I scaled this recipe to 24 for a holiday dinner. All ages LOVED this meal served with rice pilaf and roasted asparagus and quartered bella mushroomsi. I recommend an oven roasted, no water added ham, and a good quality wine. After making this again recently, I learned that even a small chicken breast, after pounded and filled, is too large a portion. My 6 adult guests could only eat half of theirs. Going forward, I will slice this into 1 inch rounds (much prettier, too) as pictured in photo number 26. Thanks, Behr.