Classic Chicken Cordon Bleu Recipe | Delicious and Easy
The term “Cordon Bleu” translates to “blue ribbon,” signifying excellence and distinction. This Classic Chicken Cordon Bleu recipe is a true testament to culinary mastery, featuring tender chicken breasts stuffed with savory ham and Swiss cheese, all enveloped in a crisp, golden coating. Accompanied by a rich, creamy wine sauce, this dish is sure to impress and satisfy even the most discerning palates.
Table of Contents
The Best Classic Chicken Cordon Bleu Recipe
Indulge in the classic flavors of Chicken Cordon Bleu, a dish that combines the succulent juiciness of chicken with the delicate flavors of ham and cheese. Perfectly paired with a creamy wine sauce, this recipe is both timeless and elegant, making it a perfect centerpiece for any special occasion or a delightful dinner at home.
Notes on Ingredients
Chicken Breasts: Opt for skinless, boneless chicken breast halves. These should be pounded to an even thickness to ensure uniform cooking.
Swiss Cheese: Swiss cheese provides a nutty, slightly sweet flavor that complements the savory ham perfectly.
Ham: Use high-quality ham slices for the best taste. Thin slices work best for easy rolling and even distribution of flavor.
Butter: Butter adds richness to the dish and helps in achieving a beautiful golden-brown crust.
Dry White Wine: This adds depth and complexity to the sauce. Choose a wine that you enjoy drinking, as its flavor will be concentrated in the sauce.
Chicken Bouillon Granules: Enhances the overall savory taste of the dish.
Heavy Whipping Cream: Essential for creating a luxurious, thick sauce.
Cornstarch: Used to thicken the sauce without altering its flavor.
How to Make Classic Chicken Cordon Bleu
- Prepare the Flour Mixture: In a shallow bowl, mix 3 tablespoons of all-purpose flour with 1 teaspoon of paprika.
- Pound the Chicken: Pound 6 chicken breast halves to a 1/4 inch thickness.
- Add the Fillings: Place one slice of Swiss cheese and one slice of ham onto each breast, leaving the outer edges uncovered. Roll the chicken over the filling.
- Coat the Chicken: Dip the rolled chicken in the flour mixture, coating all sides, and secure with toothpicks.
- Cook the Chicken: Melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned on all sides (5-8 minutes).
- Simmer with Wine: Add 1/2 cup of dry white wine and 1 teaspoon of chicken bouillon granules. Reduce heat to low, cover, and simmer until the chicken is cooked through, about 30 minutes.
- Prepare the Sauce: Transfer the chicken to a warm platter. Whisk 1 cup of heavy whipping cream with 1 tablespoon of cornstarch in a small bowl. Slowly pour this mixture into the skillet, blending with the remaining wine mixture. Cook, stirring often, until the sauce thickens (3-5 minutes).
- Serve: Pour the sauce over the chicken and serve immediately.
How to Serve Classic Chicken Cordon Bleu
Serve your Classic Chicken Cordon Bleu hot, topped with the luscious creamy wine sauce. This dish pairs wonderfully with steamed vegetables, mashed potatoes, or a fresh garden salad. Garnish with a sprinkle of fresh parsley for a touch of color and freshness.
How to Store Classic Chicken Cordon Bleu
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven-safe dish, cover with foil, and warm in a 350°F (175°C) oven until heated through. The sauce can be reheated in a small saucepan over low heat, stirring occasionally.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 624.29 kcal | 31% |
| Total Fat | 38.71 g | 55% |
| Carbs | 7.18 g | 3% |
| Sugars | 1.25 g | 1% |
| Protein | 56.02 g | 112% |
| Sodium | 495.71 mg | 25% |
| Fiber | 0.61 g | 2% |
| Saturated Fat | 21.28 g | 106% |
| Trans Fat | 0.69 g | – |
| Monounsaturated Fat | 10.87 g | – |
| Polyunsaturated Fat | 2.39 g | – |
| Cholesterol | 252.21 mg | 84% |
| Calcium | 208.14 mg | 26% |
| Magnesium | 72.54 mg | 19% |
| Potassium | 812.42 mg | 23% |
| Iron | 1.36 mg | 10% |
| Zinc | 2.67 mg | 27% |
| Phosphorus | 602.18 mg | 86% |
| Vitamin A | 408.53 mcg | 51% |
| Vitamin C | 1.36 mg | 2% |
| Thiamin (B1) | 0.4 mg | 36% |
| Riboflavin (B2) | 0.57 mg | 40% |
| Niacin (B3) | 20.23 mg | 126% |
| Vitamin B6 | 1.74 mg | 124% |
| Folic Acid (B9) | 35.26 mcg | 18% |
| Vitamin B12 | 1.17 mcg | 47% |
| Vitamin D | 0.83 mcg | 17% |
| Vitamin E | 2.04 mg | 17% |
| Vitamin K | 2.8 mcg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Classic Chicken Cordon Bleu
Can I use a different type of cheese?
Yes, while Swiss cheese is traditional, you can experiment with other cheeses like Gruyère or mozzarella for a different flavor profile.
Can I prepare Chicken Cordon Bleu in advance?
Absolutely! You can assemble the chicken rolls a day ahead, store them in the refrigerator, and cook them when ready to serve.
What can I use instead of wine in the sauce?
If you prefer not to use wine, chicken broth can be a good substitute, though it will slightly alter the flavor of the sauce.
The Best Classic Chicken Cordon Bleu Recipe
Ingredients
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 skinless boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 6 tablespoons butter
- ½ cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
Instructions
- Mix flour and paprika together in a shallow bowl.
- Pound chicken breasts to a thickness of 1/4 inch. Place one slice Swiss and one slice ham onto each breast, leaving the outer 1/2 inch uncovered. Roll chicken over filling, dip in flour mixture to coat on all sides, and secure with toothpicks.
- Melt butter in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Add wine and bouillon. Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a warm platter and remove the toothpicks. Whisk cream and cornstarch together in a small bowl; slowly pour into the skillet, whisking constantly to blend with remaining wine mixture. Cook, stirring often, until sauce thickens, 3 to 5 minutes.
- Pour sauce over chicken and serve immediately.
Enjoy creating and savoring this delightful Classic Chicken Cordon Bleu, a dish that brings a touch of French culinary excellence to your table!
