Chicken Cordon Bleu with Creamy Mushroom Wine Sauce

Chicken Cordon Bleu is a French-inspired poultry dish, although evidence suggests that Chicken Cordon Bleu was actually developed in the United States by chefs imitating other stuffed meat dishes from Europe.

This is a rich and hearty classic dish using basic principles of layering meat inside other meat. While this is not the healthiest dish, I believe in moderation. Realistically you will be serving the chicken in conjunction with various accompaniments, so each guest will only be eating about 1/4 of a chicken breast. Served with a healthy selection of fresh vegetables, this recipe is bound to please.

In this post, I will teach you how to properly stuff the chicken cordon bleu breast as well as make a delicious and creamy sauce to accompany the meat. Click to read further:

The name of the dish is clearly of French origin – Cordon Bleu means “blue ribbon” in French, and in French culinary tradition, the Cordon Bleu is awarded to food or chefs of particularly high quality. The European dish most similar to Chicken Cordon Bleu is “Chicken Kiev,” chicken stuffed with seasoned butter, dredged in bread crumbs, and fried. The dish was also likely heavily influenced by Veal Cordon Bleu, a Swiss dish in which veal is wrapped in ham and cheese and fried.

Here is my version of this recipe for 4 servings

You will need:

  • Frying pan
  • Baking sheet

Ingredients – Chicken

  • 1 skinless, boneless chicken breast
  • 50 g thinly-sliced Proscuitto ham
  • 1 large ball of bocconcini cheese (cut into 8 pieces)
  • 1/2 cup fine bread crumbs
  • 1 egg, beaten
  • 1/8 cup vegetable oil, for frying
  • (Flour, for dusting)

Ingredients – Sauce

  • 1 cup mushrooms (cut into slices)
  • 1/2 cup heavy cream
  • 1/2 cup unsalted chicken stock
  • 1/2 cup white wine
  • Pinch of tarragon
  • 1/2 teaspoon lemon juice

Preparation of chicken breast

  1. Slice chicken breast in half, resulting in two thin, flat pieces of chicken breast
  2. Use a meat pounder to flatten each piece to approximately 6″x8″
  3. Line the flattened chicken with proscuitto ham and bocconcini cheese on one end, and carefully roll it up and secure with a toothpick
  4. Lightly dust piece with flour, run it through mixture of beaten egg, and coat generously with bread crumbs and set aside


Preheat oven to 425F

  1. Heat up 1/8 cup vegetable oil on medium heat in a frying pan
  2. Quickly fry all sides of the rolled-up chicken (be careful! They can become undone very easily) and place onto a baking sheet
  3. Place baking sheet into the oven for 8 minutes
  4. Remove and let rest for few minutes before slicing, and serving

While your chicken is baking, make the sauce:

  1. After you have finished frying your chicken, you can use that same pan to quickly sautee your sliced mushrooms
  2. In a separate saucepan, pour the chicken stock, lemon juice, and wine, and let it all reduce to 1/4 of the amount before adding 1/2 cup heavy cream
  3. Add small dash of tarragon and reduce the liquid further to 1/2 cup overall
  4. Add salt and ground pepper to taste
  5. Add cooked mushrooms immediately before serving — otherwise, the mushrooms will make the sauce brown

Dinner is ready!

Suggested accompaniments:

  • Grilled asparagus
  • Honey-glazed carrots
  • Mashed, pan-fried potatoes
  • Rice
  • Broccoli & cauliflower
  • … and the list goes on

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