Chicken Cordon Bleu in Mushroom Sauce

Chicken Cordon Bleu in Mushroom Sauce


140 people made this

A variant on the classic chicken cordon bleu which has the chicken baked in a wine and mushroom sauce.

Lois Shaw

Serves: 5 

  • 4 skinless, boneless chicken breast halves
  • 4 slices ham
  • 4 slices Swiss cheese
  • 1 cup (125g) plain flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 2 eggs, beaten
  • 1/3 (80ml) cup milk
  • 1 cup dry bread crumbs
  • 1/4 cup (60ml) olive oil
  • 1 tin condensed cream of mushroom soup
  • 200g fresh mushrooms, sliced
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon curry powder
  • 1/4 cup (60ml) white wine
  • 1/2 cup sour cream
  • 2 sprigs fresh parsley, for garnish

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 180 degrees C.
  2. Flatten chicken breasts without breaking through 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. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large frypan and fry chicken in hot oil until golden brown. Set aside.
  3. To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 20x30cm 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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