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Chicken Cordon Bleu Recipe

Chicken Cordon Bleu recipe


This is a yummy chicken dish with ham and cheese inside. It's like a surprise when you cut it open! You cook the chicken with butter and a special soup, then add ham and cheese on top.


1 tablespoon unsalted butter
4 boneless, skinless chicken breast halves (about 1 1/4 pounds total)
1 can (10 1/2 ounces) cream of mushroom soup
1/4 cup dry white wine
4 slices deli ham
4 slices Gruyere cheese
6 ounces medium egg noodles, cooked and drained
1 tablespoon Dijon mustard
1/4 teaspoon paprika


Season the chicken breasts with salt, pepper, and paprika.
Heat the butter in a 10-inch skillet over medium-high heat.
Add the chicken and cook for about 6 minutes, until browned on both sides.
Remove the chicken from the skillet.
In the same skillet, combine the cream of mushroom soup, white wine, and Dijon mustard. Heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
Return the chicken to the skillet.
Top each chicken breast with 1 slice of ham and 1 slice of Gruyere cheese.
Reduce the heat to low, cover, and cook for 10 minutes or until the chicken is cooked through.
Serve the chicken and sauce over the cooked noodles.

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