Monday, April 30, 2012

Chicken Cordon Bleu with a Creamy Wine Sauce

Chicken Cordon Bleu with a Creamy Wine Sauce recipe by Barefeet In The Kitchen

Chicken tender enough to slice with a fork, salty Black Forest ham and the mild melting flavors of Havarti cheese makes this a perfect dinner for family night or for a fancier company meal. This is one of my favorite ways to prepare chicken. I've made numerous versions of Cordon Bleu in the past, including Green Chile Chicken Cordon Bleu and the Chicken Cordon Bleu Eggrolls I made last month.

This is classic Chicken Cordon Bleu and it is always a success. I wanted to make a new sauce to go with the chicken and I found this simple white wine sauce on I adapted it slightly and we really liked the combination of the chicken, ham and cheese along with the lightly flavored wine sauce. Served both with and without the sauce, this chicken dish has been enjoyed by every person to whom I've ever served it.

Chicken Cordon Bleu
(printable recipe)

CHICKEN Ingredients:
4 boneless skinless chicken breasts, sliced thin to create 8 fillets (directions are below)
4 ounces black forest ham, about 4 large slices cut in half (they should be about the same size as the flattened chicken breasts)
4 ounces Havarti or Swiss cheese, about 4 large slices cut in half (they should be about the same size as the flattened chicken breasts)
1/4 cup AP flour, I used a combination of brown rice flour and tapioca starch this time and that worked great as well
1 teaspoon paprika
kosher salt, to taste
freshly ground black pepper, to taste
4-6 tablespoons butter

SAUCE Ingredients:
3/4 cup white wine
1 1/4 teaspoon chicken base, I used Better Than Bouillon
1 1/4 cup heavy cream
1 tablespoon arrowroot or cornstarch
dash of paprika

Prep the four chicken breasts by rinsing them, trimming any fat and then slicing lengthwise to create 8 uniform chicken fillets. Place two breasts in a gallon size ziploc bag and use a meat mallet to pound them to a uniform thickness of approximately 1/4".

Place a slice of ham on the chicken and then a slice of cheese over the ham. Roll the chicken to create bundles and then secure with toothpicks or kitchen twine. Mix the flour, paprika, salt and pepper in a small bowl and then use the flour mixture to coat the chicken bundles on all sides.

Preheat the oven to 350. While the oven is heating, heat half the butter in a large skillet over medium high heat. Cook four chicken bundles at a time, turning as needed, until the chicken is browned on all sides. Remove browned chicken to an oven-proof baking dish and set aside. Add the remaining butter to the skillet. Cook the rest of the chicken and then transfer it to the baking dish. Bake until the chicken is cooked through and no longer pink. Be careful not to overcook it. This took about 10 minutes for me. When the chicken is finished in the oven, tent with foil and set aside until ready to eat.

In a small saucepan, over medium heat, warm the wine and the chicken base. Whisk to combine. In a small cup, whisk the arrowroot into the cream until smooth. Drizzle the cream into the saucepan very slowly, whisking until combined. Continue cooking over medium heat, stirring the mixture until it thickens. Pour the cream sauce over the chicken when ready to serve. Enjoy!

Chicken Cordon Bleu with a Creamy Wine Sauce recipe by Barefeet In The Kitchen


  1. What a wonderful dish. I love Cordon Bleu, but haven't made it in quite a while. This is such an impressive dish and your wine sauce sounds perfect with it. Your pics are absolutely mouthwatering, Mary!

  2. I'll be making this for sure... Chris loves CCB - it was one of the first meals I actually made for him. For me, though, the thing that drew me to this recipe was... wait, I bet you can't guess - yep, it was the sauce!!! YUM!

  3. Oh my. I am in love. This looks perfect. Thanks for the inspiration - I will make this soon!

  4. It's so nice to be reminded of the classics now and then. Somehow I missed the Green Chile version, that's genius!

  5. It is an all time classic, I love this dish and your creamy sauce gives it a special touch. Simply beautiful!

  6. It looks like a wonderful dinner. Your new sauce sounds wonderful.

  7. perfect comfort food! I love Havarti cheese and your cream sauce looks amazing!

  8. My stomach is grumbling right now! This looks soooooo good!

  9. This looks so perfect - gorgeous photos! Chicken cordon bleu is a huge favorite of ours, I'll have to try it with this sauce.

  10. What a delicious dish! Love the way you've prepared them! Will try these few version of yours! Thanks for sharing! Have a lovely day! :)

  11. Cordon bleu is my favorite week end meal! Love your recipe:)

  12. I make this, only difference is after Browning well on all sides you add the wine and 2 or 3 chicken bouillon cubes, cover, in same pan and let simmer until tender and cheese starting to
    melt out, remove and after mixing cornstarch and heavy cream add to skillet and heat Med low until
    Thickened, put chicken back in and spoon gravy over all let simmer a few minutes and serve spooning more sauce over top after on plate

  13. Love your recipes and site - especially with having a printed version. Being a senior I need a hard copy so I can remember....LOL. Keep up the great work.