Chicken Cordon Bleu
A classic chicken dish smothered in a creamy, rich buttery wine sauce.
Ingredients
- 2 large boneless, skinless chicken breasts, pounded thin
- 6 tsp Dijon mustard, optional
- 6 slices deli ham
- 6 slices Swiss cheese
- ⅓ cup flour
- 1 tsp Paprika
- 3 tbsp butter
- ½ cup dry white wine
- 1 tsp chicken bouillion granules
- 1 tbsp cornstarch
- 1 cup heavy whipping cream
- salt
- freshly ground black pepper, for garnish
- mashed potatoes
Instructions
- In a shallow bowl combine flour and paprika. Set aside.
- Cut each chicken breast into 3 equal sized portions.
- Place each piece between plastic wrap and pound to ¼ inch thickness.
- Season chicken with salt and pepper.
- Spread a teaspoon of Dijon mustard onto chicken breast.
- Top with a slice of ham.
- Fold a slice of cheese into quarters and place onto one end of the ham.
- Roll chicken and slice of ham around the cheese and secure roll with toothpicks.
- Dredge each roll in the flour/paprika, coating each roll completely. Set aside.
- Melt butter in a large skillet over medium heat.
- Add chicken rolls and brown on each side, about 6 minutes.
- In a small bowl combine chicken bouillon with white wine and add to the skillet.
- Bring to a simmer. Reduce heat to low and cover pan. Simmer chicken rolls until they reach an internal temperature of 165°F.
- In a small bowl combine heavy whipping cream with cornstarch, stirring until no lumps remain.
- Remove chicken rolls from the skillet and remove toothpicks.
- Add cream/cornstarch slurry to the skillet and whisk to combine sauce. Cook until heated through.
- Place a chicken roll on a bed of mashed potatoes and drizzle with sauce.
- Top with freshly cracked pepper to serve.