Chicken Cordon Bleu is delicious! In fact, it’s one of my family’s favorite meals, but let’s be real. It’s a lot of work! This recipe is 80 percent as good, but only takes 40 percent the effort. I crunched the numbers, and it makes good sense.
I still make the real deal for special occasions, but for a weeknight dinner, this is quick, easy, and really tasty.
- 2 boneless, skinless chicken breasts (about 1 pound)
- ¼ cup all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 1 teaspoon butter
- 1 tablespoon olive oil
- 1 can (14 ounces) chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon dry white wine (optional)
- ½ tablespoon honey mustard
- 1 tablespoon corn starch
- ½ cup heavy cream
- 4 thin slices deli ham
- 4 slices Swiss Cheese
- chopped fresh parsley, for garnish
- Place chicken breasts in a zipper bag, and pound to even thickness. Cut each piece in half to make 4 pieces.
- Combine flour, salt, and white pepper in a shallow pie plate. Whisk together with a fork.
- Dredge each piece of chicken in the flour mixture, coating all sides. Then set on a plate.
- Mix 1/4 cup chicken broth with 1 tablespoon corn starch and 1 teaspoon of remaining dredging flour to form a thickening paste, and set aside.
- Combine remaining chicken broth, lemon juice, white wine, and honey mustard.
- In a large skillet, over medium heat, melt the butter with the olive oil. Sauté the chicken pieces for 4 minutes per side. Remove to a plate to rest.
- Increase the heat to medium high, and pour the broth/lemon juice mixture into the skillet (not the reserved 1/4 cup). Whisking up all the browned bits from the bottom, bring the mixture to a boil. Simmer for several minutes until reduced by half. Whisk in the 1/4 cup chicken broth paste, and return to a boil. Boil for 2 minutes. Whisk in cream, and reduce heat to medium low.
- Return chicken to the skillet. Top each piece with a slice of ham and a slice of cheese. Cover for a few minutes until the ham is warm and the cheese has melted.
- Serve immediately, sprinkled with fresh parsley and topped with the sauce.
Using a meat mallet, pound out two chicken breast halves.
Cut each in half so that you have 4 pieces.
Sprinkle salt and pepper on each piece.
In a shallow pie plate, combine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
Dredge each piece of chicken in the flour mixture, making sure that it’s completely coated, then …
… set aside for a minute.
Measure 1/4 cup chicken broth, and …
Whisk in to form a thickening paste
1 tablespoon corn starch
1 teaspoon remaining flour mixture from dredging
Whisk together
1 can (14 ounce) minus ¼ cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon dry white wine (optional)
½ tablespoon honey mustard
Melt over medium heat
1 tablespoon olive oil
1 teaspoon butter
Saute the chicken in the hot oil and butter for 4 minutes per side. Remove to a plate to rest.
Increase the heat to medium high, and pour the broth/lemon juice mixture into the skillet (not the reserved 1/4 cup thickening paste). Whisking up all the browned bits from the bottom, bring the mixture to a boil. Simmer for several minutes until reduced by half.
Now whisk in the 1/4 cup chicken broth paste, and return to a boil. Boil for 2 minutes.
Whisk in 1/2 cup cream, and reduce heat to medium low.
Return chicken to the skillet with the sauce.
Top each piece with a slice of ham (folded to fit) and a slice of cheese (folded to fit).
Cover for a few minutes until the ham is warm and the cheese has melted.
Serve immediately.
