Although there are many mass produced versions of Chicken Cordon Bleu on the market they don't come anywhere close the flavour of this homemade version.
This is very good -- but I'd recommend a few changes. First, pound the breasts to half-inch thickness at least (this will let you reduce the 30 min cook time to about 15, max). Then, reduce fat a little by using half butter and half olive oil when you brown (3 tbsp. of each). Oil will keep the butter from burning, too. Third, if you want to eliminate wine, just use 1/2 cup chicken broth (from a can, if needed) -- or just use salted water. No big deal. Last, when I blend the cream at the last stage, I like to add about 1/4 cup fresh chopped basil to the mix -- serve with chopped fresh basil on top, too - or substitute whatever herb you like (fresh is best, but only add it last). - 16 Feb 2003 (Review from Allrecipes USA and Canada)
I made a few changes to this recipe. First, I brushed the chicken with egg and rolled in breadcrumbs instead of flour. Second, I fried the chicken in butter for about 10 minutes until it was nicely browned, then I put it in the oven at 350 for another 20 minutes. Instead of simmering the chicken in the sauce, I whisked the cream,wine, bouillon and cornstarch in a bowl, then simmered it for about 10 min. alone, and spooned it over the chicken. It turned out fantastic. My fiancee` said this was the best dish I ever made, and he's more of a beef man. Thank you! - 23 May 2003 (Review from Allrecipes USA and Canada)
I have to add my 5 stars to this one. I scaled this recipe to 24 for a holiday dinner. All ages LOVED this meal served with rice pilaf and roasted asparagus and quartered bella mushroomsi. I recommend an oven roasted, no water added ham, and a good quality wine. After making this again recently, I learned that even a small chicken breast, after pounded and filled, is too large a portion. My 6 adult guests could only eat half of theirs. Going forward, I will slice this into 1 inch rounds (much prettier, too) as pictured in photo number 26. Thanks, Behr. - 30 Dec 2002 (Review from Allrecipes USA and Canada)