Chicken Cordon Bleu is really not that hard to make and we love it! Especially the creamy sauce. And it goes perfectly with these Roasted Carrots.
Let’s start with the ingredients…
1 lb skinless, boneless chicken breasts, 3 slices Swiss cheese, 3 slices ham, 3 tablespoons all-purpose flour, 1 teaspoon paprika, 6 tablespoons butter, 1/2 cup chicken broth, 1 teaspoon chicken bouillon granules, 1 tablespoon cornstarch and 1 cup heavy whipping cream
First, let me start off by saying that these were the absolute worst chicken breasts possible for Chicken Cordon Bleu. :p They were perfectly flat (would’ve been just dandy for grilling :p) and didn’t have that nice tenderloin flap for folding over. But I made do.
So anyway, take your ham and cheese and place them on your chicken breasts. I usually don’t have to make such thin strips of ham & cheese when I have better breasts. Snort. Then fold that extra tenderloin flap (if you are lucky enough to have one) over the meat and cheese and secure with toothpicks.
Mix 3 tbsp flour and 1 tsp paprika in a small bowl and coat the chicken pieces on both sides.
Heat a skillet over medium-high heat and add 6 tbsp of butter. Let the butter melt and get all nice and brown. Now at first it will sizzle and freak out and act like it’s going to boil over…
But just remember — you are the boss and you are way more stubborn than that butter so just hold your ground and don’t give in– and it will calm down from it’s little temper fit in no time.
See? All nice and brown.
Now, put your chicken in the butter with the ham & cheese side down at first and let the chicken get all nice and browned. If you let your butter get all hot and bothered it should only take about 2 mins before it’s just right. Flip over the breasts and make sure they look like this:
Then let the other side brown for another 2 mins or so. Meanwhile, get your 1/2 cup of chicken broth and mix in 1 tsp of chicken bullion granules. When all sides of the chicken are browned, reduce heat to LOW (and I really mean looooooooooooooow people) and pour in the chicken broth mixture. Cover and simmer for about 15 mins, or until the internal temperature of the chicken reaches 165 degrees. Remove the toothpicks and transfer the breasts to a warm plate.
Now don’t stop here! It’s time to work on that sauce! Trust me you don’t want to leave out this sauce. I promise. Bump up the heat on the skillet to medium low heat. Blend 1 tbsp cornstarch and 1 cup heavy whipping cream. I always just use the same measuring cup I used to mix the chicken broth and chicken bullion granules. Slowly whisk the cream mixture into the skillet. (You may have to remove some cheese that fell off the chicken breast first… I always do). Continue stirring until sauce is thickened… This usually takes about 10 mins. Generously pour it over the chicken and serve immediately.
- 1 lb skinless, boneless chicken breast halves
- 3 slices Swiss cheese
- 3 slices ham
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 tablespoons butter
- ½ cup chicken broth
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- Place a cheese and ham slice on each breast within ½ inch of the edges. Fold the tenderloin flap of the chicken breast over the filling and secure with toothpicks.
- Mix the flour and paprika in a small bowl, and coat the chicken on all sides. Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear.
- Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.