Chicken Cordon Bleu in Mushroom Sauce
A variant on the classic chicken cordon bleu which has the chicken baked in a wine and mushroom sauce.
Ingredients
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
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Preheat oven to 180 degrees C.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(141)
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 USA and 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 USA and 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 USA and Canada)