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Chicken Cordon Bleu with Mushroom Sauce

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Level: Intermediate

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Description

A cheese and ham filled chicken breast with a creamy mushroom sauce ladled over the top.

Ingredients

  • FOR THE CHICKEN:
  • 4 whole Chicken Breasts
  • ¼ pounds Gruyere Cheese, Sliced
  • 4 ounces, weight Ham (I Used Pancetta)
  • ¾ cups Panko Bread Crumbs
  • 1 teaspoon Tarragon
  • 2 Tablespoons Cooking Oil
  • _____
  • FOR THE MUSHROOM SAUCE:
  • 2 Tablespoons Butter
  • 5 ounces, weight Mushrooms, Chopped
  • 2 cloves Garlic, Minced
  • ½ whole Onion, Chopped
  • ½ teaspoons Tarragon
  • ¼ teaspoons Salt
  • 1 Tablespoon Flour
  • ¼ cups White Wine
  • ½ cups Chicken Broth
  • ¼ cups Half-and-half
  • 1 Tablespoon Fresh Parsley, Chopped

Preparation

Slice the chicken breast down the middle (horizontally) to form a pocket in the chicken. Add in your cheese slices and ham.

Close chicken up with either toothpicks or kitchen twine.

Mix together the panko and the tarragon. Roll the breasts in the mixture.

Heat a large pan on medium high heat and add in the oil. When the oil is heated, add in your breasts and cook for a minute or two on each side.

Place breasts in an oven preheated to 350 degrees F and cook for 25-30 minutes or until juices run clear.

While chicken is cooking, grab up a large saute pan, add the butter and melt it on medium heat.

Add in the mushrooms and cook for a minute or two.

Add in the garlic, onion, tarragon, and salt and cook for an additional 2 to 3 minutes.

Add in the flour and stir to coat.

Add in the wine and chicken broth and allow the sauce to heat back up and thicken.

Once thickened, remove from heat and stir in the half and half and fresh parsley. Add additional salt if needed.

Pour sauce over cordon bleu chicken and serve.

One Comment

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Profile photo of Caliente Kitchen

Caliente Kitchen on 4.14.2011

Wow this looks amazing! I am definately going to have to try this. Thanks for sharing.

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