Classic Chicken Cordon Bleu Recipe – French Special
This variation of the traditional chicken Cordon Bleu, which translates to “blue ribbon,” comes with a creamy wine sauce. Initially, the term denoted an accolade for culinary excellence.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Classic Chicken Cordon Bleu Ingredients:
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 6 tablespoons butter
- 1/2 cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
How To Make Classic Chicken Cordon Bleu
Combine flour and paprika in a shallow bowl.
Flatten chicken breasts to a 1/4-inch thickness. Place a slice of Swiss cheese and a slice of ham on each breast, leaving a 1/2-inch border. Roll up the chicken around the filling, dip in the flour mixture to coat evenly, and secure with toothpicks.
Heat butter in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned on all sides, about 5 to 8 minutes. Add wine and chicken bouillon. Reduce heat to low, cover, and simmer until chicken is cooked through and juices run clear, approximately 30 minutes. Ensure the internal temperature reaches at least 165 degrees F (74 degrees C) using a meat thermometer.
Transfer the chicken to a serving platter and remove toothpicks. In a small bowl, whisk together cream and cornstarch. Gradually pour into the skillet, whisking constantly to incorporate with the remaining wine mixture. Cook, stirring frequently, until the sauce thickens, about 3 to 5 minutes.
Pour the sauce over the chicken and serve immediately.
