Chicken Cordon Bleu with Mushroom Sauce

Chicken Cordon Bleu with Mushroom Sauce


142 people made this

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

Lois Shaw

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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