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Saucy Chicken Cordon Bleu

Saucy Chicken Cordon Bleu

Lois Shaw

Lois Shaw

Chicken Cordon Blue with a yummy sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 667 kcal
  • 33%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 1480 mg
  • 59%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.
  3. To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.
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Reviews

Alissa
33

Alissa

11/1/2005

Great recipe! I took the advice of other raters and cooked it 30 mins covered and 15 mins uncovered to make sure it was done--it came out just right! I added a little extra milk (which I substituted for wine) for a little bit of a thinner sauce which worked out well. Preperation takes about 20 mins, but after that it is easy enough and tastes great! Thanks for the recipe Lois!

LINDA MCLEAN
33

LINDA MCLEAN

9/9/2003

This was a FANTASTIC version of Cordon Bleu! We love curry, so this dinner was enjoyed by the whole gang. I always double the sauce, no matter what I'm cooking, but I used Golden Mushroom and roasted garlic soups, omitted the salt (soup has enough) added garlic and onion powders and used more curry then called for. I double breaded the chicken and placed them in the fridge for about thirty minutes so the crumbs would adhere better while frying. I also used my Fry Daddy to save on time. I too sauteed my mushrooms and then placed them on top of the casserole. Thanks so much Lois; I only wish there were leftovers!

DNAVATTA
32

DNAVATTA

1/22/2003

This recipe was OK but I found the Chicken Cordon Bleu II found on this site to be much much better.

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