Chicken Cordon Bleu II

Chicken Cordon Bleu II

3986
Behr 6

"'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

1 h {{adjustedServings}} servings 584 cals
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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

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

3986
  1. 5729 Ratings

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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 fa...

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 nic...

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 r...