Chicken Cordon Bleu

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Course Main Dish

Cuisine French

Keyword chicken cordon bleu

Servings

Calories 582kcal

Author Trish - Mom On Timeout

Ingredients

6 tablespoons butter
1 chicken flavored bouillon cube
6 boneless skinless chicken breasts
6 slices Swiss cheese
6 slices ham deli-sliced
¾ cups all purpose flour
1 tablespoon paprika
½ cup dry white wine or more, I usually use a full cup
1 cup heavy whipping cream
1 tablespoon corn starch

Instructions

In a large skillet, melt the butter and bouillon cube over low heat.
6 tablespoons butter, 1 chicken flavored bouillon cube
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.)
6 boneless skinless chicken breasts
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.
6 slices Swiss cheese
Next layer on the ham. Same idea as the cheese. Tear if you need to.
6 slices ham
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.
Combine the flour and paprika in a shallow bowl.
¾ cups all purpose flour, 1 tablespoon paprika
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. Let the chicken cook for 25-30 minutes until the chicken is cooked through.
½ cup dry white wine
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. Bring the contents of the pan to a simmer over medium heat.
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!
1 cup heavy whipping cream, 1 tablespoon corn starch
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!

Notes

Storage Information

Leftover Chicken Cordon Bleu should be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition