Chicken Cordon Bleu

When I was 19 years old I was invited to a “Pioneer” lunch at my friend Frieda house. She rolled out the red carpet for us with white tablecloths and fine China. It was my first experience with a “fancy” grown up dinner and I was wowed!

On the menu that day was Chicken Cordon Bleu served in courses with the first course being Carrot Ginger Soup (That recipe to follow). When I tasted that meal it was like the clouds parted and angles sang, in that moment a “Foodie” was born.

The French name Cordon Bleu means”Blue Ribbon” and originates from the blue ribbons worn by the highest order of knighthood established in 1578. Since then it has been applied to food prepared to the highest standard and to outstanding cooks! It reminds me of the “blue ribbon” won at County fairs! But either way, I think you will agree that this recipe earns the Cordon Bleu or “Blue Ribbon” for outstanding cooking!

I’m happy to share this recipe for Chicken Cordon Bleu with you, it’s been my “go-to” recipe whenever I want to delight my guests and it’s so easy to make! In fact you can make the chicken rolls the day before, making cooking the dinner a snap. I’ve made this dinner for two and I’ve made it for 30. Since the days of Friedas dinner it’s been my “go-to” CO lunch and my own Pioneer Dinner Menu for years as I pass down the the legacy to future generations.

Chicken Cordon Bleu

Ingredients

• 4 chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 2 Tablespoons butter
• 1 cup of white wine (substitute chicken broth if you need to)
• Salt to taste
• 1 cup of heavy cream
• 1 Tablespoon corn starch (or 1/4 teaspoon Xanthan Gum for Keto Diet)

Instructions:

• If you are using a chicken breast with a bone, de-bone it and slice the chicken breast lengthwise into thinner layers about 1/4 inch thick. Alternatively you can pound the chicken breast out with a meat mallet or something heavy like a rolling pin or can of veggies covered in plastic wrap. Sometimes I put the chicken breast in a plastic bag to pound it so it doesn’t get all over everything. You may be able to buy thinly sliced chicken breast.
• Place a slice of ham on the chicken breast and a slice of Swiss and roll up, secure with a toothpick
• Melt the butter in a large skillet, place chicken rolls in the pan and cook on all sides.
• Pour in the white wine, bring to a boil, reduce heat to low and simmer with a covered lid about 20 minutes.
• When the chicken is cooked, remove it from the pan and place on a plate to cool.
• Add the corn starch or Xamthan Gum to the cream and stir. There should be liquid left in the pan, about a cup worth. If not, add a little more butter to the pan and a cup of white wine, allow to simmer a little to evaporate the alcohol.
• Add the cream and thickener to the liquid in the pan and whisk while it comes to a light bubble. It should be a nice thickened consistency.
• Add salt to taste
• remove toothpicks from chicken rolls, arrange on the dinner or serving plate and pour the sauce over the top.

For Other Dinner Recipes try one from our Archives:

Pesto Genovese (published September 21, 2018

Saltimbocca (Roman Style Veal Scallopini) (Published February 18, 2018)

Steamed Mussels and Fettuccine (Cozze e Fettuccine) Published May 4, 2019)

Shrimp Risotto (Risotto alla Gamberi) Published June 2, 2018)

Pasta Carbonara (Published May 12, 2018)

Arancini (Italian Fried Rice Balls) Published June 4, 2018)

Ossobuco alla Milanese (Milan Style Veal Shanks & Saffron Risotto) Published June 20, 2018)

Lasagna Bolognese (Published Aug 3, 2018)

Eggplant Parmesan (Published August 29, 2018)

Cacio e Pepe (Published August 28, 2018)

Pumpkin Ravioli with Sage butter (published October 2, 2018)

Polenta with Sausage and Port Rib Ragu (published November 9, 2018)

Polenta “french fries” (published November 14, 2018)

Pumpkin Risotto (Zucca) (published November 7, 2018)

Jewish Style Fried Artichokes (Carciofi all Giudia) 9published October 13, 2018)

Porcini Fettuccine (published October 12, 2018)

Beef and Barley Soup (Zuppa alla Manzo e Farro) published October 6, 2018

Homemade Pasta and Spinach Ricotta Ravioli (Published Dec 2, 2018)

Roman Style Artichokes  (Carciofi alla Romana) Published Dec 16, 2018)

Octopus Carpaccio (published December 23, 2018)

Chicken Cacciatore (published December 24, 2019)

Grandma Eleanor’s Beef & Spinach Ravioli (published February 9, 2019

American Cuisine:

Southern Fried Chicken (published September 11, 2018)

Spiced Chickpea Salad with Roasted Cauliflower (Published April 22, 2018)

Beef Bone Broth (published September 24, 2018)

Classic American Hamburger (published September 25, 2018)

Oven Roasted Herb Chicken (published September 29, 2018)

Turkey Dinner with all of the Fixings! (Published January 19, 2019)

Mexican Cuisine:

Shrimp Tacos (Published September 19, 2018)

Chili Rellinos (published August 16, 2018)

Mexican Chicken Tortilla Soup (November 19, 2018)

Pasole (Mexican Soup) (January 25, 2019)

Mexican Beef Fajitas (Keto Adaptable) Febuary 4, 2019