Go Back
–+ servings

Elegant Homemade Chicken Cordon Bleu with Creamy White Wine Sauce

Creating the perfect chicken cordon bleu at home is easier than you might think! This French-inspired classic combines tender chicken breasts stuffed with savory ham and melted Swiss cheese, all wrapped in a golden, crispy coating and topped with a velvety white wine sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 584
Ingredients Method Nutrition

Ingredients
  

  • 6 chicken breasts boneless and skinless
  • 6 slices Swiss cheese
  • 6 slices ham Black Forest or honey ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • ½ cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • ½ cup breadcrumbs preferably panko
  • 2 eggs beaten
  • 2 tablespoons olive oil

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Place each chicken breast between two sheets of plastic wrap and pound to about ¼-inch thickness using a meat mallet or rolling pin. Work from the center outward for even thickness.
  3. Season each flattened chicken breast with salt and pepper on both sides.
  4. Place a slice of Swiss cheese and a slice of ham on each chicken breast.
  5. Roll up each chicken breast tightly, tucking in the sides as you go. Secure with toothpicks.
  6. Set up your breading station: Mix the flour and paprika in one shallow bowl, beaten eggs in another, and breadcrumbs in a third.
  7. Dredge each rolled chicken breast first in the flour mixture, then dip in beaten eggs, and finally coat with breadcrumbs.
  8. Heat olive oil and 2 tablespoons of butter in a large oven-safe skillet over medium-high heat.
  9. Sear the rolled chicken breasts until golden brown on all sides, about 2-3 minutes per side.
  10. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  11. While the chicken is baking, prepare the sauce: Melt the remaining 4 tablespoons of butter in a small saucepan over medium heat.
  12. Add the white wine and chicken bouillon to the saucepan, stirring to combine.
  13. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth.
  14. Gradually whisk the cornstarch mixture into the saucepan, stirring constantly until the sauce begins to thicken.
  15. Slowly pour in the heavy cream while continuing to stir. Reduce heat to low and simmer until the sauce reaches your desired consistency, about 5-7 minutes.
  16. Remove the chicken from the oven and let rest for 5 minutes. Carefully remove toothpicks before serving.
  17. Plate the chicken cordon bleu and drizzle generously with the creamy wine sauce.

Nutrition

Calories: 584kcalCarbohydrates: 8gProtein: 42gFat: 41gSaturated Fat: 24gCholesterol: 195mgSodium: 655mgSugar: 1g
Tried this recipe?Let us know how it was!