Comments on: Chicken Cordon Bleu

By: Kathy Richards

Kathy Richards — Sun, 09 Oct 2011 22:16:50 +0000

Amanda, you are a very talented person! Came across your website totally by accident and I am so happy that I did. I loved your camera tips for taking pictures, your scrapbooks and now your recipes look great and easy to prepare! I love chicken and you have a lot of chicken recipes so I am very happy. Your website is AWESOME!
Thanks for sharing with us and I will be back for more! ;)

By: Practically» Blog Archive » Chicken cordon blue pictures

Practically» Blog Archive » Chicken cordon blue pictures — Fri, 26 Aug 2011 05:13:33 +0000

[...] Chicken Cordon Bleu | Kevin & Amanda's Recipes Apr 17, 2008 … Chicken Cordon Bleu is really not that hard to make and we love it! Especially the creamy sauce. … [...]

By: Recipe #18 & #19:Chicken Cordon Bleu & Creamy Mashed Potatoes |

Recipe #18 & #19:Chicken Cordon Bleu & Creamy Mashed Potatoes | — Wed, 09 Mar 2011 06:56:13 +0000

[...] pulled pork as my favorite restaurant food. I’ve had a few “lazy” versions of Chicken Cordon Bleu, but this was the first time that I actually tried to make it like they do in restaurants. Let me [...]

By: cheree

cheree — Wed, 23 Feb 2011 17:30:14 +0000

I made this the other night and it was fabulous. I skipped on the gravy part, but the chicken was AMAZING even without it.

By: Laura

Laura — Mon, 18 Oct 2010 12:14:23 +0000

This is an amazing recipe. My family loves it and request it. My son asked if I could make the sauce with every dinner. I laughed, told him that our hearts and waitlines could not take that. It is fab! Thank you so much for sharing.

By: Minh

Minh — Sun, 04 Jul 2010 20:00:15 +0000

Thank you for this recipe! Tried it last night… I made a few mistakes… put too much chicken broth and didn’t wait long enough for the sauce to get creamy.

By: cordonbleufan

cordonbleufan — Sat, 29 May 2010 05:42:39 +0000

Amaaaandaaaaa! i have a small problem :( after putting the butter, i let it “calm down” in a low heat, but just when i noticed it started to have a burned-like-sugar – making my cordon bleu looks as if it was fried too hard! the taste was still okay though, it just that – the looks is really bad :P lol

By: Nabeela

Nabeela — Wed, 19 May 2010 16:37:04 +0000

absolutely love your website!!

By: Kristin

Kristin — Mon, 19 Apr 2010 02:02:21 +0000

Ive made this several times now, and every time it gets rave reviews. Amanda, your recipes never disappoint, and this is one of the best!

By: Stephanie

Stephanie — Wed, 10 Mar 2010 02:14:05 +0000

This is my 2nd time to make this and once again it was AMAZING!!! My family thinks I’m an amazing cook now! ; )