About this recipe:All of the essential classic chicken cordon bleu ingredients - chicken breast with butter, white wine, cheese and ham - without the classic cooking time! The whole dish is made simple and easy, in one frying pan..and, voila!
Ruth A. Burbage
1 tablespoon butter
4 skinless, boneless chicken breast fillets
4 tablespoons white wine
1 (295g) tin condensed cream of chicken soup
55g grated Emmental or Gruyere cheese
55g diced ham
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Method Prep:20min › Cook:10min › Ready in:30min
In a 25cm frying pan over medium high heat cook the chicken fillets in the butter for 10 minutes or until browned. Remove chicken and set aside.
In the same frying pan add the wine and stir to deglaze the pan. Add the soup, cheese and ham. Heat to boiling, stirring often.
Return chicken to frying pan. Reduce heat to low. Cover and cook for 5 to 7 minutes or until chicken is completely cooked, stirring occasionally. Serve over hot cooked egg pasta, such as pappardelle, if desired.