Classic Chicken Cordon Bleu
This Classic Chicken Cordon Bleu features golden-brown chicken breasts rolled with savory ham and molten Swiss cheese. Finished with a silky white wine cream sauce made right in the pan, it creates a comforting yet elegant dinner perfect for any occasion.
Equipment
- Large Skillet
- Meat Mallet
- Plastic wrap
- Toothpicks
- Instant-read thermometer
- Whisk
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
- 0.5 cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
Instructions
Set up the dredge and prep the chicken
- Stir the flour and paprika together in a shallow bowl until the color looks evenly warm and rosy.
- Pound the chicken breast halves to 1/4 inch thickness, working from the center out so the meat stays intact and even.
- Lay one slice of Swiss cheese and one slice of ham on each piece of chicken, leaving the outer 1/2 inch uncovered. Roll tightly over the filling, tucking as you go, then coat every side in the flour mixture and secure with toothpicks.
The critical chill
- Chill the rolled chicken in the refrigerator for 20 to 30 minutes. This helps the shape firm up and prevents the cheese from oozing out during cooking.
Brown, then gently simmer
- Melt the butter in a large skillet over medium-high heat until glossy. Add the chicken and brown on all sides for 5 to 8 minutes until the coating looks golden.
- Pour in the wine and add the bouillon granules. Reduce the heat to low, cover, and simmer for about 30 minutes until the chicken is no longer pink and reaches an internal temperature of at least 165 degrees F (74 degrees C).
Finish the pan sauce and serve
- Move the chicken to a warm platter and remove the toothpicks, counting them to ensure none are left behind.
- Whisk the heavy cream and cornstarch together until smooth. Slowly pour into the skillet while whisking constantly to blend with the wine mixture. Cook for 3 to 5 minutes, stirring often, until thickened.
- Spoon the sauce over the chicken and serve immediately while the center is still molten.
Notes
Chill Time: Refrigerating the rolls for 20 to 30 minutes is essential to help them hold their shape and prevent the coating from sliding off.
Rolling Technique: Leave the outer 1/2 inch of the chicken bare and tuck the sides in like a burrito to prevent the Swiss cheese from leaking out.
Even Cooking: Pound the chicken breasts to a uniform 1/4 inch thickness so they cook evenly without drying out.
Sauce Consistency: Keep the heat gentle when adding the cream mixture to prevent the sauce from separating or becoming grainy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.