Chicken Cordon Bleu With Mushroom Sauce Recipes

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CHICKEN CORDON BLEU WITH CREAMY MUSHROOM SAUCE



Chicken Cordon Bleu with Creamy Mushroom Sauce image

Stuffed chicken breasts with ham and swiss cheese that's served with a mushroom sauce.

Categories     Main Dish     Cheese     Ham     Mushrooms     Poultry     Chicken breast

Time 1h

Yield 8

Number Of Ingredients 28

chicken breast halves, boneless, skinless
salt
white pepper
eggs
milk
ham
swiss cheese
all-purpose flour
bread crumbs
vegetable oil
cream of mushroom soup
sour cream
mushrooms
sherry
chicken breast halves, boneless, skinless
salt
white pepper
eggs
milk
ham
swiss cheese
all-purpose flour
bread crumbs
vegetable oil
cream of mushroom soup
sour cream
mushrooms
sherry

Steps:

  • Place each piece of chicken between 2 sheets of wax paper; flatten to ¼ inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Combine eggs and milk; brush chicken pieces with milk mixture. Place ham slice and cheese slice in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold short ends of chicken over ham and cheese; roll up, beginning with one unfolded side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with bread crumbs. Cover and chill 1 hour. Heat ½ inch oil in a heavy skillet (3500F); add chicken, and pan-fry over medium heat 20 minutes or until golden brown, turning servings. Mushroom Sauce Combine all ingredients; cook over medium heat, stirring.

Nutrition Facts :

EASY CHICKEN CORDON BLEU WITH MUSHROOM SAUCE



Easy Chicken Cordon Bleu With Mushroom Sauce image

This is a great dish to serve to guests. This is also one of my husband's favorite dishes and it is treat to serve it to him as well.

Provided by Pamela

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breasts
6 slices ham (I use old fashioned or honey)
6 slices swiss cheese
1 (10 1/2 ounce) can mushroom soup (I really like Campbell's Golden Mushroom)
2 cups sour cream
1 cup fresh sliced mushrooms

Steps:

  • Use a meat pounder to flatten the chicken breats.
  • Place 1 slice of ham and 1 slice of cheese in the center of each breast.
  • Roll up and place seam side down in a casserole dish.
  • Securing with a toothpick if necessary.
  • Bake, covered, for 20 minutes at 350 degrees or until the chicken is no longer pink and juices run clear.
  • While it is baking, mix together remaining ingredients.
  • Pour over cooked chicken and bake until sauce bubbles.
  • I usually serve this over egg noodles.

Nutrition Facts : Calories 407.9, Fat 26.9, SaturatedFat 14.6, Cholesterol 141.2, Sodium 454.1, Carbohydrate 6.3, Fiber 0.2, Sugar 3.4, Protein 34.9

CHICKEN CORDON BLEU WITH MUSHROOM SAUCE



Chicken Cordon Bleu with Mushroom Sauce image

After one taste, it will be easy to see why this chicken is my son's favorite.-Robert McCart, Blue Ridge, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

6 boneless skinless chicken breast halves (6 ounces each)
6 slices deli ham
6 slices Swiss cheese
3 large eggs
1-1/4 teaspoons paprika
1/2 cup all-purpose flour
1-1/2 cups panko bread crumbs
1/3 cup butter, cubed
6 thick-sliced bacon strips, chopped
1/2 pound sliced fresh mushrooms
1/2 cup white wine or chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Steps:

  • Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up from a short side and secure with toothpicks., In a shallow bowl, whisk eggs and paprika. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs. , In a large skillet, brown chicken in butter on all sides; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. , Saute mushrooms in drippings until tender. Add wine and bouillon, stirring to loosen browned bits from pan. Return chicken and bacon to the pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken to a serving platter; discard toothpicks., Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 710 calories, Fat 46g fat (25g saturated fat), Cholesterol 292mg cholesterol, Sodium 861mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein.

EASY CHICKEN CORDON BLEU



Easy Chicken Cordon Bleu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons whole-grain mustard
2 tablespoons mascarpone cheese
2 tablespoons olive oil
Four 5-ounce boneless, skinless chicken breasts
Kosher salt
4 large thin slices Emmentaler or Swiss cheese (approximately 4 ounces)
8 thin slices Black Forest ham (approximately 4 ounces)

Steps:

  • In a small bowl, mix together the mustard and mascarpone. Set aside.
  • Preheat the broiler to high.
  • Heat a large ovenproof skillet over medium-high heat. Add the oil and continue to heat for an additional 1 minute. Sprinkle the chicken breasts evenly with 1 teaspoon salt. Place the chicken in the skillet and cook on the first side until golden brown, about 4 minutes. Flip the chicken and continue to cook until just cooked through, about 2 minutes more. Remove from the heat.
  • Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes.

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY



Crispy, Creamy Chicken Cordon Bleu Recipe by Tasty image

There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

4 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
16 slices swiss cheese
½ lb ham, thinly sliced
peanut oil, or vegetable oil, for frying
1 cup all-purpose flour
4 eggs, beaten
2 cups panko bread crumbs
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
¼ cup dijon mustard
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste

Steps:

  • Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  • On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  • Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
  • Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
  • Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
  • After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
  • Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
  • Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
  • Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
  • Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
  • Slice the chicken and serve drizzled with Dijon sauce.
  • Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 54 grams, Fat 30 grams, Fiber 2 grams, Protein 64 grams, Sugar 7 grams

CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE



Chicken Cordon Bleu with Dijon Cream Sauce image

Is it actually French? It's served at every French restaurant here in the States, but I'm pretty sure it's, like, Swedish. Regardless, it's breaded cheese and meat - tough to go wrong. Enjoy!

Provided by Brian Genest

Categories     Main Dish Recipes     Pork     Ham

Time 2h10m

Yield 2

Number Of Ingredients 18

2 (6 ounce) chicken breasts
1 teaspoon salt
1 slice ham steak
1 cup shredded Gruyere cheese
toothpicks
2 eggs
3 tablespoons milk
2 cups Italian-style panko bread crumbs
1 cup grated Parmesan cheese
2 cups all-purpose flour
3 tablespoons butter
2 cups whole milk
2 tablespoons salted butter
2 tablespoons all-purpose flour
½ cup grated Parmesan cheese
⅛ teaspoon ground nutmeg, or to taste
3 tablespoons Dijon mustard
1 pinch salt and ground black pepper to taste

Steps:

  • Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
  • Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
  • Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
  • Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
  • Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
  • Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
  • Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
  • Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
  • Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.

Nutrition Facts : Calories 2227.9 calories, Carbohydrate 193.3 g, Cholesterol 520.6 mg, Fat 105.7 g, Fiber 3.6 g, Protein 120.1 g, SaturatedFat 48.6 g, Sodium 5680.1 mg, Sugar 13.7 g

CHICKEN CORDON BLEU WITH ROASTED GARLIC AND MUSHROOM SAUCE



Chicken Cordon Bleu With Roasted Garlic and Mushroom Sauce image

This delicious version sounds like a lot of steps, but it actually comes together quite quickly. I like to serve with homemade rice pilaf and grilled veggies. You can use any kind of thinly sliced ham for this recipe, I've also used bacon and pancetta. Try experimenting with the cheese... I've found that Pepper Jack, Cheddar, Swiss, Blue, and Gorgonzola all make good variations.

Provided by Spitza

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 20

6 boneless chicken breasts, pounded into fillets
1/2 lb prosciutto or 1/2 lb capicola, thinly sliced
1/2 lb havarti with dill, cut into 1/4 in blocks
2 eggs, beaten
2 tablespoons milk
fresh thyme, chopped
fresh rosemary, chopped
red pepper flakes
plain breadcrumbs
all-purpose flour
kosher salt & freshly ground black pepper
frying oil
1 (10 ounce) can cream of mushroom soup
5 ounces milk (use half of soup can)
1/2 cup dry white wine
4 roasted garlic cloves, diced
1 large shallot, diced
fresh sage, chopped
kosher salt & freshly ground black pepper
2 tablespoons olive oil

Steps:

  • Preheat oven to 350°F.
  • Prepare the flouring station as follows. Lay out 3 plates. Cover the first with flour and season with salt and pepper. Add the eggs and milk to the second plate. Cover the third plate with bread crumbs and season heavily with thyme, rosemary, red pepper flakes, salt and pepper.
  • Coat each piece of chicken with the flour from the first plate, then the egg wash, and finally with the seasoned bread crumbs.
  • Lay each piece out flat, layer with a slice of prosciutto and a block of cheese.
  • Roll the chicken and prosciutto around the cheese and secure with kitchen string or a tooth pick.
  • Heat oil for shallow frying (place a wooden spoon in the hot oil to check for temperature, the spoon with rapidly emit bubbles when the oil is hot enough).
  • Brown all sides of the rolled chicken, turning only once per side.
  • Drain on paper towel, then place on foil-lined baking sheet and bake for 30 minutes.
  • Start preparing the sauce while the chicken is in the oven.
  • Sauté shallots in olive oil over medium heat until translucent.
  • Add sage and sauté until fragrant.
  • Add white wine and roasted garlic, reduce by half (turn up heat as necessary).
  • Stir in mushroom soup and milk, bring to boil, season with salt and pepper to taste.
  • Serve immediately once the chicken is removed from the oven.

Nutrition Facts : Calories 395, Fat 23.5, SaturatedFat 6.3, Cholesterol 167.6, Sodium 436.4, Carbohydrate 6.5, Sugar 1, Protein 34.3

EASY CHICKEN CORDON BLEU WITH MUSHROOM SAUCE RECIPE



Easy Chicken Cordon Bleu With Mushroom Sauce Recipe image

Provided by ddennyg11

Number Of Ingredients 6

6 boneless skinless chicken breasts
6 slices ham (I use old fashioned or honey)
6 slices swiss cheese
1 (10 1/2 ounce) can mushroom soup (I really like Campbell's Golden Mushroom)
2 cups sour cream
1 cup fresh sliced mushrooms

Steps:

  • Use a meat pounder to flatten the chicken breats. Place 1 slice of ham and 1 slice of cheese in the center of each breast. Roll up and place seam side down in a casserole dish. Securing with a toothpick if necessary. Bake, covered, for 20 minutes at 350 degrees or until the chicken is no longer pink and juices run clear. While it is baking, mix together remaining ingredients. Pour over cooked chicken and bake until sauce bubbles. I usually serve this over egg noodles

CHICKEN CORDON BLEU WITH MUSHROOM SAUCE RECIPE - (4/5)



Chicken Cordon Bleu with Mushroom Sauce Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 16

For the Cordon Bleu:
3 whole chicken breasts, boned and split (6 pieces)
6 thin slices cooked ham
6 thin slices Swiss cheese
1 env. (106 g) coating mix for chicken
Mushroom Sauce:
250 ml sliced fresh mushrooms
30 ml butter or margarine
15 ml minced onion
30 ml all purpose flour
1 cube chicken bouillon
250 ml boiling water
1 ml salt
Pinch of thyme
Dash of pepper
Dash Worcestershire sauce

Steps:

  • For the Chicken Cordon Blue: Remove skin from chicken. Place meat between 2 pieces of plastic wrap. Pound to about 3 mm in thickness. Top each piece with slice of ham and slice of cheese. Roll up. Secure with wooden pick. Coat with chicken coating mix as directed on package. Cover. Chill thoroughly. To bake, place on ungreased baking sheet. Bake at 210°C for 20 minutes or until chicken is tender. Serve with Mushroom Sauce. For the Mushroom Sauce: Brown mushrooms in butter. Remove from pan. Add flour and onion. Stir. Dissolve chicken bouillon in water. Add stock and remaining ingredients. Cook and stir until mixture thickens. May be thinned, if necessary, with a little water or dry white wine.

WEEKNIGHT CHICKEN CORDON BLEU



Weeknight Chicken Cordon Bleu image

This is a tasty and quick recipe that is great for a weeknight when you want something yummy and don't have the time. Great over noodles.

Provided by ETRUPIA

Categories     Main Dish Recipes     Chicken     Chicken Cordon Bleu Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
½ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
  • Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
  • In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
  • Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 20.4 g, Cholesterol 144.3 mg, Fat 29.4 g, Fiber 1.2 g, Protein 45.7 g, SaturatedFat 13.7 g, Sodium 1034 mg, Sugar 3.8 g

CHICKEN CORDEN BLEU WITH MUSHROOM SAUCE AND RICE



Chicken Corden Bleu with Mushroom Sauce and Rice image

Sliced deli ham and Swiss cheese come together in a restaurant-quality entree that cooks in moments. It's wonderful for company or a special weeknight meal. -Angela Spengler, Clovis, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 18

4 boneless skinless chicken breast halves (5 ounces each)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg
1 tablespoon water
1/2 cup dry bread crumbs
1/2 cup ground almonds
1/4 cup olive oil
4 thin slices deli ham
2 slices Swiss cheese, halved
SAUCE:
2/3 cup condensed cream of chicken and mushroom soup, undiluted
2 tablespoons sour cream
2 tablespoons 2% milk
1/4 teaspoon pepper
1/8 teaspoon salt
Minced fresh parsley

Steps:

  • Flatten chicken to 1/2-in. thickness; set aside. In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk egg and water. In a third bowl, combine bread crumbs and almonds. Coat chicken with flour mixture, then dip in egg mixture and coat with bread crumb mixture., In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Top with ham and cheese; cover and cook 1-2 minutes longer or until cheese is melted., Meanwhile, in a small saucepan, combine the soup, sour cream, milk, pepper and salt. Cook and stir over medium heat until heated through. Serve with chicken; sprinkle with parsley.

Nutrition Facts : Calories 491 calories, Fat 29g fat (8g saturated fat), Cholesterol 162mg cholesterol, Sodium 790mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.

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From recipeshappy.com


CHICKEN CORDON BLEU WITH MUSHROOM SAUCE - SPOONACULAR
Add in the garlic, onion, tarragon, and salt and cook for an additional 2 to 3 minutes. Add in the flour and stir to coat. Add in the wine and chicken broth and allow the sauce to heat back up and thicken. Once thickened, remove from heat and stir in the half & half and fresh parsley. Add additional salt if needed.
From spoonacular.com


VEAL CORDON BLEU RECIPE SAUCE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CHICKEN CORDON BLEU WITH MUSHROOM SAUCE - MOMMIE COOKS
2011-04-13 Add in the wine and chicken broth and allow the sauce to heat back up and thicken. Once thickened, remove from heat and stir in the half & half and fresh parsley. Add additional salt if needed. Pour over cordon bleu and serve.
From mommiecooks.com


CHICKEN PARMESAN MUSHROOM - RECIPES | COOKS.COM
1 day ago Cook noodles as directed on ... butter and cook mushrooms in a large skillet until ... sauce, noodles and chicken.Adjust seasonings to taste. ... Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes.
From cooks.com


MY BLOG RECIPES - CHICKEN CORDON BLEU WITH MUSHROOM SAUCE
Chicken Cordon Bleu With Mushroom Sauce might be just the main course you are searching for. This recipe makes 4 servings with 533 calories, 42g of protein, and 32g of fat each. For $2.98 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 5 would say it hit the spot ...
From myblogrecipes.com


CHICKEN CORDON BLEU CASSEROLE - COPYKAT RECIPES
2021-08-12 How to Make Chicken Cordon Bleu Casserole. Combine soup and milk in a 9 x 13-inch baking dish. Place the chicken breasts into the casserole dish. Sprinkle salt and pepper on the chicken breasts. Place a slice of ham on top of each chicken breast. Top with the cheese slices. Bake at 350 degrees for 40 to 45 minutes.
From copykat.com


10 BEST CHICKEN CORDON BLEU SAUCE RECIPES | YUMMLY
2022-05-03 CAROLYNE'S SPAGHETTI SAUCE CarlonCathey. bay leaf, dried thyme, dried oregano, San Marzano tomatoes, dried basil and 8 more. Vegan Bolognese Sauce! ChiaraLatini87240. red wine, vegetable stock, chopped celery, …
From yummly.com


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