Simple Chicken Cordon Bleu

Name: Simple Chicken Cordon Bleu
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup flour seasoned with salt, pepper, and Romano cheese; 1 chicken breast, boneless and skinless; 3 slices deli ham; 3 slices provolone cheese; 3/4 cup chicken broth; 2 Tbsp Dijon mustard; 3 Tbsp fresh lemon juice; 2 Tbsp sour cream; 1 green onions diced

fenway @Fenway

I found this recipe in my wife’s “draft recipes” and completed it. This is her take on chicken Cordon Bleu updated for a faster, simpler cook. It takes very little time and there’s no rolling, breading or wondering if it’s done. The sauce is lightened up but still creamy and very flavorful. It can also be made ahead and broiled right before serving.

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Ingredients

10 minutes

2 servings

1/2 cupflour seasoned with salt, pepper, and Romano cheese
1chicken breast, boneless and skinless
3 slicesdeli ham
3 slicesprovolone cheese
3/4 cupchicken broth
2 TbspDijon mustard
3 Tbspfresh lemon juice
2 Tbspsour cream
1green onions diced

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Steps

10 minutes

1

Preheat the broiler to high. Pound the chicken breast between plastic wrap until about a quarter of an inch thick.
2

Dredge chicken through the seasoned flour. Add oil and butter to a skillet and heat on medium high. Add chicken and sauté until golden and cooked through. Remove to a plate.
3

Add chicken stock, lemon juice, and mustard to the skillet and bring to a boil. Add sour cream and simmer for one minute.
4

Pour sauce from skillet onto an oven safe serving platter. Add chicken to the platter and top with ham followed by the provolone cheetse. Place platter in the oven and broil until the cheese is melted and browned.
5

Remove platter from oven and top with the green onions. Plate the chicken cordon bleu with the sauce and enjoy! I served with my potato croquettes.

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fenway @Fenway

on May 02, 2024 18:52

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.