Chicken Cordon Bleu – A Family Recipe

Chicken Cordon Bleu has been a long-time favorite of mine.  My Mom used to make this for special occasions and sometimes even for Christmas.  This was the meal I requested for my birthday each year.  It is such a beautiful dish and makes anyone you serve it to feel special.  The big secret is that this is very easy to prepare and takes less than an hour, start to finish, including the gravy.  This recipe is my Mom’s recipe.


(6) boneless, skinless chicken breasts
(6) slices of swiss cheese
(6) slices of ham
3/4 c all purpose flour
1 Tbls paprika
1 chicken flavored bouillon cube
6 Tbls butter
1/2 c dry white wine (I usually use a full cup)
1 c heavy whipping cream
1 Tbls corn starch


Combine the flour and paprika in a bowl.
In a large skillet, melt the butter and bouillon cube over low heat.

Spread the chicken breasts and pound flat.  Be gentle with the chicken because you don’t want any holes in your breasts.  (I pound my chicken inside a plastic bag.  You can also put plastic wrap over the chicken to minimize the mess.)

Lay out the chicken breasts and add a slice of swiss cheese to each breast.  If you need to tear up the slice to get it to fit better that’s fine.  If you want to add a little more cheese to completely cover the breast – go for it.

Next layer on the ham.  Same idea as the cheese.  Tear if you need to.

Now it’s time to roll up the chicken.  Have your toothpicks nearby and start rolling, similar to a burrito.  If you have ham or cheese poking out – it’s no big deal, more flavor for the gravy.   Use the toothpicks to keep the chicken secure.  These will be pulled out later.  (My Mom wrote in to use non-colored toothpicks.  She told me one time she used them because she had nothing else and the chicken came out beautifully colored in red, green, blue, and yellow.  Not super appetizing.)

Gently dredge the chicken in the flour and paprika.  Shake off the excess flour.

Turn up the heat to medium and add the chicken to the pan.  Brown on all sides.  Turn the chicken every which way you can to maximize the browning and ultimately the flavor. 

Once the chicken is nicely browned, pour the wine over the chicken pieces and put a lid on the skillet.  Turn down the heat to low again.  When my Mom wrote out this recipe for me she said to add a little more wine :)  Let the chicken cook for 25-30 minutes until the chicken is cooked through. 

Pull the chicken out and place on a warm plate and tent with foil.  This will keep the chicken warm while you work on the gravy.  Let the chicken cool for a few minutes, until you can handle it with ease, and then pull out the toothpicks. 

On to the best part – the gravy!  Keep all those pan drippings – this is the good stuff.   Let the contents of the pan come to a simmer.

Combine the corn starch and heavy whipping cream (feel free to use milk or half and half to cut down on fat and calories). Whisk well to get rid of any lumps – we all hate lumpy gravy!

Slowly whisk in the whipping cream mixture and continue whisking until well combined.  Let contents come to a simmer again and then reduce heat to low.  You might want to give the gravy a taste test…and then serve it up!

You can serve the chicken cut into slices…
Family style…
 Or just sliced in half…
Chicken Cordon Bleu can be served with a variety of side dishes but I usually opt for a garden salad and some yummy mashed potatoes.  I hope you’ll give this a try because it is really an amazing dish.  Enjoy!


  1. My husband and I don’t drink or cook with wine. Do you have any suggestions as to what I can use instead of the wine?

  2. If you are avoiding the alcohol, it is definitely cooked off, but there are non-alcoholic wines available if you have other reasons. I don’t drink wine, so I never have it around: when I want to substitute, I look for mildly acidic liquids that compliment the dish. In this case, maybe white grape juice(unsweetened), lemon juice, or vinegar?

  3. @Anonymous Thank you Sarah. I completely agree with your suggestions. I have also used chicken stock and even apple juice. It definitely alters the flavor but it’s still delicious.

  4. This looks AWESOME.

  5. Anonymous says:

    @ Anonymous, i do not cook with wine either. in this recipe i would use chicken broth to substitute the wine and omit the chicken broth cube. (too salty)

  6. I’ve actually done something similar in the oven. Follow the recipe up to the rolling point. Bake in the oven at 350 for about 25 minutes, pull it out, put another half slice of swiss on top of each rolled up chicken put it back in until melted. I normally serve with mashed potato’s, and it goes well with cranberry sauce. It also keeps the sodium content down. Really a great recipe either way!

  7. That gravy sounds delicious. I definitely think I’m going to try this soon. It looks great too!

  8. Wow! This looks sooo good! Must make this soon! Thanks for sharing!
    Stephanie @

  9. This looks so delicious… thanks for showing off, I am going to feature this on my blog later tonight!


  10. This looks so heavenly. I am going to pin it and add it to our menu soon. Thanks for sharing. I love family recipes.

  11. I am definitively going to make these. They look awesome!

  12. Dropping by to let you know you’re featured on tonight’s post at Freestyle Friday! Thanks for linking up!


  13. I wish I lived closer, I’d invite myself over for dinner! (and appetizers with that red pepper dip and dessert with that fudge)…

    Thanks again for linking up to Refresh Your Nest Friday over on my blog!

  14. OMG! Just pinned it. My parents used to make something similar growing up! Now I am starving.

  15. Looks really good. My mom used to make this also while I was growing up. Haven’t had it years!!!

  16. I’ve always been curious how this dish was made! Thanks so much for sharing! Your recipe looks delicious!

  17. Just made it-DELICIOUS! The only change I made was that I added 1/2 c. water to 1/2 c. white cooking wine + 1/4 c. apple juice and upped the cornstarch to 11/2 tbs. I also used half & half. My picky eater who usually won’t try anything couldn’t help herself-it looked and smelled so good! Thanks a bunch for sharing!

  18. Trish @MomOnTimeout says:

    @Tamalama I’m so glad you enjoyed it! I love how you made changes to the recipe – I’m always adjusting every recipe I come across too :) Hope this becomes a regular in your rotation.

  19. Thanks so much for linking up to Topsy Turvy Tuesday’s! This looks absolutely delicious, I can’t wait to try it. I’m featuring it today as the treat of the week!

  20. oh wow that looks good!

  21. Anonymous says:

    Definitely stock/broth. It works every time ~ or at least it has/does for me! Good luck!

  22. Pinned this and put in on FB…YUM! Thanks for linking to Thrifty Thursday!

  23. These look delicious! And I’m pretty sure I have all the ingredients at home already…

  24. I’m a sucker for a good chicken cordonblue!
    Thanks so sharing this recipe. I am following your blog now and would love a “follow back” if you have time! Come see me at

  25. MMMMMM these look so yummy! I am saving this! I would love love for you to link up at Blog Stalking Thursday!

  26. This looks delicious! I will for sure be trying this recipe. Thanks for sharing!

  27. Anonymous says:

    My husband and I make a very similar cordon bleu! It’s amazing with the white wine. We use a cheap sauvignon blanc and it’s always fabulous!

  28. This looks delicious! I like it that it makes it’s own gravy. One less pan to wash is always a bonus!

  29. I made this tonight for dinner and it was fabulous! Thank you so much for the recipe, it’s one we will keep for sure!

  30. I use the same recipe…I got it off of allrecipes a while back. One of my favorites! You cannot go wrong!

  31. Looks divine, I have been wanting to try my hand at this…plus a good reason to buy some wine!

  32. This is one dish I have never attempted. I need to get over my fears and make chicken cordon bleu! Thanks for sharing at oopsey daisy!

  33. Looks amazing! I’ve never made this at home, but think I must try it to give it a spin on chicken dinners!

  34. Totally adding this to menu next week along with your Potato Wheat Herb Rolls…can’t wait. Drooling already…

  35. LILLIAN. says:

    will try . says Lillian.

  36. Love this recipe! Just a note or maybe an updated suggestion for those watching salt and are concerned about the bouillon cube…they now make bouillon salt free and low sodium. Yeah!! I have it stocked in my pantry so I do not run out.,

    I’ve also in a pinch used evaporated milk (as seniors we do not go through a lot of milk, especially when only hubby drinks it. I drink Almond milk, which by the way, I’ve use in gravies also with no adverse comments from hubby or company about the strange taste. All have been favorable and every bite eaten. This recipe also has been teen boy approved and gobbled up quickly, which for foster teens brought up on processed only foods, is a miracle. So this recipe is a keeper!!

  37. Tabatha Palacios says:

    I can find the print on this one and I would really like to try it out. Any way I could have it emailed?

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