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.
Servings: 4 servings
- 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
- 1/2 cup milk
- 1 egg
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil
Mustard Cream Sauce
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 2 Tablespoons Dijon mustard
- 1 1/4 cups low sodium chicken broth
- 3/4 cup heavy cream
- 1/4 teaspoon freshly ground pepper
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.
Calories: 855kcal | Carbohydrates: 44g | Protein: 56g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 262mg | Sodium: 2003mg | Potassium: 768mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1445IU | Vitamin C: 1.7mg | Calcium: 563mg | Iron: 3.6mg