Chrissy's Chicken Cordon Bleu In Creamy Sauce W/ Double Recipe Options
Chrissy's Chicken Cordon Bleu
I have included a creamy and a crispy version of this recipe. "Cordon Bleu" is a french term translated means "Blue Ribbon" or a recognition of superior standards.
8 boneless skinless chicken breasts
8-16 slices of thin sliced smoked ham (depending on how much you want)
8-16 slices of Swiss cheese
4 tablespoons all purpose flour
1/8 teaspoon smoked paprika
1/8 teaspoon white or black ground pepper
1 teaspoon garlic powder
1/2 stick or cube of real butter
1 1/4 cup heavy whipping cream
3 teaspoons softened cream cheese
1 teaspoon cornstarch
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
2 eggs beaten
3 cup corn flakes or panko bread crumbs
Pound the chicken breasts between two sheets of cling wrap until they are roughly 1/2 to 1 inch thick. Remove cling wrap from top and place 1-2 slices of ham and 1-2 slices of Swiss cheese leaving roughly 1/2 inch from edges. Tuck or fold the edge and roll evenly over the filling and secure with either cooking twine or use toothpicks to keep them rolled together.
Mix the dry ingredients in a small bowl, coat the chicken pieces. Next heat and melt the butter in a large skillet on medium to high heat. Cook the chicken until it is browned all the way around rolling the chicken with tongs. Add the wine and bouillon.
Reduce the heat to low, and place a lid on the skillet simmering for roughly 30 minutes. Juices from chicken should be clear and no pink left in center.
Remove the toothpicks and place in chicken in a casserole pan cover with aluminum foil to keep warm.
In same dirty pan blend the heavy whipping cream, and slowly whisk in the remaining flour mixture from your bowl. Continue to whisk until thickened, add softened cream cheese and whisk until smooth. Salt and pepper to taste, then ladle over the chicken and serve.
To make the outside more Crispy brush with a pastry brush the egg wash and then dip the chicken in either crumbled corn flakes or panko bread crumbs.
Thank you for visiting my kitchen and sharing your passion for food.