Chicken Cordon Bleu with Mushroom Sauce

    40 min

    Not your normal chicken codon bleu but my version served in a creamy mushroom and white wine sauce.

    143 people made this

    Serves: 5 

    • 4 skinless, boneless chicken fillets
    • 4 slices ham
    • 4 slices Swiss cheese
    • 125g plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon paprika
    • 2 eggs, beaten
    • 75ml milk
    • 100g breadcrumbs
    • 4 tablespoons olive oil
    • 1 tin condensed cream of mushroom soup
    • 225g fresh mushrooms, sliced
    • 1/4 teaspoon minced garlic or garlic granules
    • 1/8 teaspoon curry powder
    • 60ml white wine
    • 120ml soured cream
    • fresh parsley, for garnish

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. Flatten chicken breasts without breaking the meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl, season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk.
    3. Dip chicken rolls in seasoned flour, then egg mixture, then breadcrumbs. Heat oil in a large frying pan and fry chicken in hot oil until golden brown. Set aside.
    4. To Make Sauce: In a large bowl combine the soup, mushrooms, garlic, curry powder, wine and soured cream. Mix all together. Place browned chicken in a baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.

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    Reviews in English (112)


    Great recipe! I took the advice of other raters and cooked it 30 mins covered and 15 mins uncovered to make sure it was done--it came out just right! I added a little extra milk (which I substituted for wine) for a little bit of a thinner sauce which worked out well. Preperation takes about 20 mins, but after that it is easy enough and tastes great! Thanks for the recipe Lois!  -  01 Nov 2005  (Review from Allrecipes US | Canada)


    This was a FANTASTIC version of Cordon Bleu! We love curry, so this dinner was enjoyed by the whole gang. I always double the sauce, no matter what I'm cooking, but I used Golden Mushroom and roasted garlic soups, omitted the salt (soup has enough) added garlic and onion powders and used more curry then called for. I double breaded the chicken and placed them in the fridge for about thirty minutes so the crumbs would adhere better while frying. I also used my Fry Daddy to save on time. I too sauteed my mushrooms and then placed them on top of the casserole. Thanks so much Lois; I only wish there were leftovers!  -  21 Feb 2003  (Review from Allrecipes US | Canada)


    This recipe was OK but I found the Chicken Cordon Bleu II found on this site to be much much better.  -  10 Aug 2002  (Review from Allrecipes US | Canada)