Chicken cordon bleu

Chicken cordon bleu



  • milk - 2 Tbsp
  • sour cream - 1/2 c
  • salt - 1/2 tsp
  • flour - 1/2 c
  • butter - 3 Tbsp
  • egg - 1 item
  • paprika - 1/4 tsp
  • parsley flakes - 2 Tbsp
  • chicken broth - 1/2 c
  • fine dry bread crumbs - 1/2 c
  • whole chicken breasts - 3 item
  • slices Swiss cheese - 3 item
  • Sauterne - 1/2 c
  • Accent - 1/4 tsp
  • slices boiled ham - 3 item
  • can creamy chicken soup - 1 item

How to make chicken cordon bleu:

Skin and bone chicken breasts; split in half. Put each piece between 2 sheets of waxed paper. Pound to twice the original size using a wooden mallet or bottom of bottle. Cut ham and cheese slices in half. Fold chicken piece in half with ham and cheese sandwiched between halves. Seal edges of chicken by pounding together.

Coat with flour mixture with seasonings. Shake off excess. Dip in slightly beaten egg mixed with milk. Roll in bread crumbs. Brown slowly in butter, turning as necessary. Add chicken broth and Sauterne. Sprinkle with parsley. Cover and simmer for about 1 hour or until chicken is fork-tender. Remove chicken to warm serving platter.

Blend undiluted soup into pan drippings. Gradually stir in sour cream; heat gently. Serve chicken with sour cream, gravy and rice if desired. Serves 4 to 6.

Recipe categories: Chicken, Pork, Chicken breast.

Chicken cordon bleu
Average rating: 3.4 of 5, total votes: 9
Cook. Time: PT1H
Total Time: PT1H

Cause of complaint:

Related ingredients:
eggs, beaten, hamburger, chicken, cut up, strawberry jello, chickens, cut up, chicken cut up, seasoned stuffing mix, well cooked hen or large fryer, small chicken, cooked and deboned *, chicken breasts, with or without bones
You may be interested in these recipes: