I say this is, “Megan’s” because I do things a little differently than the traditional Cordon Bleu. I don’t pound the chicken so it’s thin and then roll it up, I never have had great success with that. The cheese all melts out and the cheese is my favorite part – I want it all melty and tucked inside the chicken just waiting for me to cut into it so it can ooze out all over my plate. I find this way things stay in place and it’s WAY easier to do.
Then there’s the sauce. Oh the sauce.
It’s amazing. The perfect blending of wine and cream and lemon. I really have no idea what the ‘traditional’ cordon bleu sauce is, but this sauce is perfect and you will love it.
Megan's Chicken Cordon Bleu
Prep time
Cook time
Total time
Recipe By: Megan
Recipe type: Dinner
Serves: 5
Ingredients
- 5 boneless, skinless chicken breasts
- 5 slices prosciutto
- 5 thick chunks of swiss cheese (I like to just take a block and cut ½ inch pieces off the short end)
- 1 cup whole wheat flour
- kosher salt and freshly ground pepper
- 2 tablespoons extra virgin olive oil
FOR THE SAUCE - 4 tablespoons butter
- 4 crimini mushrooms, diced
- 2 cloves garlic, minced and crushed
- ¾ cup white wine
- 1 cup heavy cream
- juice from half a lemon
- ¼ teaspoon kosher salt
- 1 teaspoon corn starch + a little cold water
Preparation Instructions
- Preheat the oven to 400º.
- Rinse and dry the chicken, then carefully cut a slit in the thicker end of each breast - you are making a pocket that you are going to stuff the prosciutto and cheese into so make it as long and wide as you can without cutting through.
- Once you have cut a slit in each breast, wrap a piece of cheese in a piece of prosciutto and carefully stuff inside the pocket of a chicken breast. Repeat with remaining ingredients until all the breasts have been stuffed.
- Next heat a cast iron skillet to medium high with the olive oil in it.
- Combine the whole wheat flour, salt and pepper on a plate and coat each of the breasts in it, shaking off the excess and then place in the hot skillet. Brown both sides of the chicken, once browned place the skillet in the oven and bake until the chicken is cooked through, about 15 minutes.
- While the chicken is in the oven make the sauce.
- In a medium saucepan over medium heat, melt the butter. Add the mushrooms once the butter is melted and cook just for about a minute. Add the wine and the garlic and simmer until the wine is reduced just a little, about 6-7 minutes. Then add the cream and simmer until the sauce is thick and bubbly, about 7-8 more minutes. Add the lemon juice and the salt and continue cooking just a couple more minutes.
- Remove the chicken from the oven.
- To serve, place one breast on each plate and top with about ¼ cup of the sauce on each.
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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