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5 from 1 vote

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.
Prep Time15 mins
Cook Time45 mins
Resting Time1 hr
Total Time1 hr
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 855kcal
Author: Chula King



  • 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