Chicken Cordon Bleu with Mustard Cream Sauce
Chicken Cordon Bleu with Mustard Cream Sauce will take your evening meal to a new level. It's easy to prepare and absolutely delicious.
Ingredients
Chicken
- 4 skinless and boneless chicken breasts, trimmed of all fat
- 4 ounces (4 pieces) ham thinly sliced
- 8 ounces shredded Gruyère or Swiss cheese
- 1 cup all-purpose flour
- 1 cup Panko breadcrumbs
- ½ cup milk
- 1 egg
- 2 teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- Vegetable oil
Mustard Cream Sauce
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 2 Tablespoons Dijon mustard
- 1 ¼ cups low sodium chicken broth
- ¾ cup heavy cream
- ¼ teaspoon freshly ground pepper
Instructions
Chicken
- Place chicken breast on plastic wrap; cover with another piece of plastic wrap. Pound to a thickness of ¼-inch. Remove top layer of plastic wrap and top chicken with 1 slice of ham and a quarter of shredded cheese. Tuck the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the bundle gently to seal and twist both ends tight for form a nice log. Repeat with remaining chicken. Refrigerate for at least an hour.
- Season the flour with salt and pepper. Add the milk and egg in a large bowl, whisk to combine.
- Remove the plastic wrap and dust the chicken with flour. Dip in the milk/egg mixture; coat again with flour. Dip in the milk/egg mixture; coat with Panko breadcrumbs. Refrigerate for at least an hour to allow the coating to set.
- Preheat oven to 350° F.
- Heat added about ½-inch of vegetable oil in a large frying pan over medium heat, and brown the bundles on all sides, about 15 minutes. Drain on paper towels. Place in a non-stick pan and bake at 350° F for 30 minutes, or until cooked through. Top with Mustard Cream Sauce. Yield: 4 servings.
Mustard Cream Sauce
- Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper, continue to cook for 1 minute. Slowly whisk in the chicken broth and heavy cream. Bring mixture to a boil, whisking constantly. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced to about 1½ cups, about 20 minutes. Yield: 1½ cups.
Nutrition
Calories: 855kcalCarbohydrates: 44gProtein: 56gFat: 49gSaturated Fat: 27gCholesterol: 262mgSodium: 2003mgPotassium: 768mgFiber: 1gSugar: 3gVitamin A: 1445IUVitamin C: 1.7mgCalcium: 563mgIron: 3.6mg
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