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Golden Crispy Chicken Cordon Bleu with Rich Cream Sauce

Golden Crispy Chicken Cordon Bleu with Rich Cream Sauce
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Golden Crispy Chicken Cordon Bleu with Rich Cream Sauce is a gourmet yet easy-to-make dish featuring tender chicken breasts rolled with savory ham and melted Swiss cheese, coated in a crunchy golden breadcrumb crust, and finished with a luscious, velvety cream sauce infused with garlic and Dijon mustard. Perfect for family dinners or special occasions, it combines elegant flavors with a comforting texture that delights all ages.

Ingredients

Scale

Chicken and Filling

  • 4 boneless, skinless chicken breasts
  • 4 slices of ham
  • 4 slices Swiss cheese

Breading

  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup fresh or panko breadcrumbs

For Frying

  • 2 tablespoons butter
  • 2 tablespoons oil (vegetable or canola)

Cream Sauce

  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • Optional: splash of white wine

Seasoning

  • Salt, to taste
  • Black pepper, to taste
  • Optional herbs for sauce: fresh parsley, thyme, or rosemary

Instructions

  1. Prepare the Chicken: Trim the chicken breasts of any excess fat and pound each piece evenly to about 1/4-inch thickness. This allows for easy rolling and ensures uniform cooking.
  2. Assemble the Cordon Bleu: Lay each flattened chicken breast on a clean surface, then layer one slice of ham and one slice of Swiss cheese on top. Roll the chicken tightly around the filling and secure with toothpicks if necessary to hold the shape.
  3. Bread the Chicken Rolls: Dredge each chicken roll in flour, shaking off excess. Then dip into the beaten eggs, followed by rolling it thoroughly in the breadcrumbs until well coated on all sides.
  4. Fry to Perfection: Heat butter and oil in a skillet over medium heat. Fry each chicken roll for about 4-5 minutes per side until the breadcrumb crust turns golden brown and the chicken is cooked through.
  5. Make the Rich Cream Sauce: Using the same skillet, reduce the heat and add minced garlic. Optionally add a splash of white wine and let it reduce slightly. Pour in heavy cream and add Dijon mustard. Stir constantly and simmer until the sauce thickens to a velvety consistency. Season with salt and pepper to taste.
  6. Serve Immediately: Remove toothpicks from the chicken rolls, plate them, and generously drizzle the rich cream sauce over the top. Garnish with chopped fresh parsley or chives if desired.

Notes

  • Pound the chicken breasts evenly to prevent uneven cooking and to keep the cheese from leaking out.
  • Chill assembled chicken rolls for at least 30 minutes before frying to help them maintain their shape.
  • Use a mixture of butter and oil for frying to achieve a crispy crust without burning.
  • Panko breadcrumbs provide extra crunch compared to traditional breadcrumbs.
  • Make the cream sauce in the same pan to utilize the flavorful browned bits left from frying the chicken.
  • For a dairy-free sauce, substitute heavy cream with coconut cream and use dairy-free cheese alternatives.
  • To bake instead of fry, cook the breaded rolls at 375°F (190°C) for 25-30 minutes, flipping halfway through.
  • Leftovers can be stored in the refrigerator for up to 3 days, and the sauce should be stored separately to prevent sogginess.
  • Frozen cooked chicken cordon bleu can last up to 2 months when properly wrapped; freeze sauce separately.
  • Reheat chicken in a preheated oven at 350°F (175°C) for 15-20 minutes to keep it crispy; warm sauce gently on stovetop.

Nutrition

Keywords: Chicken Cordon Bleu, Crispy Chicken, Cream Sauce, Ham and Cheese Chicken, Gourmet Chicken Recipe

Find it online: https://linacorner.com/golden-crispy-chicken-cordon-bleu-with-rich-cream-sauce/