Chicken Cordon Bleu With Mushroom Sauce
Chicken Cordon Bleu With Mushroom Sauce is a main course that serves 4. For $3.99 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 662 calories, 66g of protein, and 35g of fat. If you have butter, tarragon, gruyere cheese, and a few other ingredients on hand, you can make it. 6 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 78%, this dish is solid. Try Chicken Cordon Bleu With Mushroom Sauce, Chicken Cordon Bleu with Mushroom Sauce and Rice, and Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce for similar recipes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tablespoons butter
- 4 chicken breasts
- 0.5 cup chicken broth
- 2 tablespoons cooking oil
- 1 tablespoon flour
- 1 tablespoon parsley
- 2 cloves garlic
- 0.25 pound gruyere cheese
- 0.25 cup half& half
- 4 slices ham
- 5 ounces mushrooms
- 1 medium onion
- 0.75 cup panko bread crumbs
- 0.25 teaspoon salt
- 0.5 teaspoon tarragon
- 0.25 cup white wine
Instructions
- 1
Slice the chicken breast down the middle to form a pocket in the chicken.
- 2
Add in your cheese slices and ham.Close chicken up with either toothpicks or kitchen twine.
- 3
Mix together the panko and the tarragon.
- 4
Roll the breasts in the mixture.
- 5
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.
- 6
Place breasts in an oven preheated to 350 degrees 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.
- 7
Add in the mushrooms and cook for a minute or two.
- 8
Add in the garlic, onion, tarragon, and salt and cook for an additional 2 to 3 minutes.
- 9
Add in the flour and stir to coat.
- 10
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 & half and fresh parsley.
- 11
Add additional salt if needed.
- 12
Pour over cordon bleu and serve.