This rendition of the traditional chicken Cordon Bleu (which translates to “blue ribbon”) is offered with a rich wine sauce. The phrase originally referred to a prize for outstanding cooking.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 6 tablespoons butter
- ½ cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
Instructions
- Mix flour and paprika together in a shallow bowl.
- Pound chicken breasts to a thickness of 1/4 inch. Place one slice Swiss and one slice ham onto each breast, leaving the outer 1/2 inch uncovered. Roll chicken over filling, dip in flour mixture to coat on all sides, and secure with toothpicks.
- Melt butter in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Add wine and bouillon. Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a warm platter and remove the toothpicks. Whisk cream and cornstarch together in a small bowl; slowly pour into the skillet, whisking constantly to blend with remaining wine mixture. Cook, stirring often, until sauce thickens, 3 to 5 minutes.
- Pour sauce over chicken and serve immediately.
Nutrition Facts
| Calories | 584 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 195 mg |
| Dietary Fiber | 0 g |
| Protein | 42 g |
| Saturated Fat | 24 g |
| Sodium | 655 mg |
| Sugars | 1 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Very delicious.
I’ve been making this recipe for at least 15 years, I don’t know why I’ve never reviewed it. I’ve made some small additions for personal taste. I use too much wine, a healthy dollop of Dijon mustard, and a lot of shallots in the sauce. I usually lose some cheese out of the rolled up chicken into the sauce which makes it that much tastier.
It was really good, I didn’t have red wine so I used white cooking wine and it still came out great. More cheese next time though. Delicious!
One of the very best recipes I have ever made. Thus far everyone I’ve ever served this to has absolutely loved it, myself included. It is so tasty, delicious and simple to make.
I’ve been making this for about 9 months and this is simple and absolutely delicious as written. The sauce is definitely a keeper. I love using the sauce for all kinds of meals. Thanks for sharing!
I made this receipe for some of my husbands friends and they loved it,I then made 19 for Christmas dinner one year and it was a huge success even from my aunt who had tried someone else’s and didn’t like it. Making this for 2 sisters and a brother in law tonight! Can’t go wrong with this recipe!
The sauce was very very good.
Very tasty! No changes made and it turned out perfect.
Make it all the time and everyone loves it!! DOUBLE THE SAUCE, you won’t regret it!!
I stuffed my chicken breast with cooked bacon strips and gouda cheese stick. used whole milk instead of cream. made small modifcations along the way but was very please with the chicken and gravy.
Delicious, definitely making it again! Thank you for sharing
I made this recipe as it was written. It turned out perfect. My wife doesn’t like cheese (Especially Swiss Cheese) and she loved it. I will definitely be making this again.
I made it exact and it was very well received. I think if you are just starting out cooking this is a great confidence builder and a good weeknight dish. Use thin cut swiss to help roll tightly. I think I will try this with Italian breadcrumbs or panko.
Loved this. Since my daughter doesn’t like Swiss cheese, I made hers with gouda, which was delicious. I also used a,somewhat sweeter white wine, and it worked great.
This is the best! I call it Magic Sauce. We are going to have it on steak tonight. Husband wants it on everything!
Great recipe! The gravy is so good!
This came out perfectly and my husband and I both loved it! Will definitely make it again!
I have made this many times. It’s amazing and the sause has a wonderful flavor. My family LOVES this recipe. I accidentally grabbed cayenne pepper once instead of Paprika. It turned out amazing too! Other then that one time mishap, I make this exactly as the recipe is written. I serve it with fettuccine noodles or mashed potatoes and I often will double the sauce part. So Good! Try it you’ll Love it!
I only made two pieces of chicken so had to cut ingredients by 2/3’s it came out great looked just like the video. Must have been beginners luck.
Excellent ! Made for a dinner with friends and got rave reviews. They especially loved the sauce. I bought pre-butterflied breasts and slightly pounded them out for ease. I will definitely be making this again.
Make this when I need to get in my wife’s good graces. It is classic yet simple to make. I substitute gruyere for swiss whenever possible for an added zing.