Chicken Cordon Bleu with Mushroom Sauce Recipe

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After one taste, it will be easy to see why this chicken is my son's favorite.—Robert McCart, Blue Ridge, Georgia
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 6 slices deli ham
  • 6 slices Swiss cheese
  • 3 eggs
  • 1-1/4 teaspoons paprika
  • 1/2 cup all-purpose flour
  • 1-1/2 cups panko (Japanese) bread crumbs
  • 1/3 cup butter, cubed
  • 6 thick-sliced bacon strips, chopped
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup white wine or chicken broth
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

Nutritional Facts

1 chicken roll-up with 1/4 cup sauce equals 710 calories, 46 g fat (25 g saturated fat), 292 mg cholesterol, 861 mg sodium, 17 g carbohydrate, 1 g fiber, 54 g protein.


  1. Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up from a short side and secure with toothpicks.
  2. In a shallow bowl, whisk eggs and paprika. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs.
  3. In a large skillet, brown chicken in butter on all sides; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.
  4. Saute mushrooms in drippings until tender. Add wine and bouillon, stirring to loosen browned bits from pan. Return chicken and bacon to the pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a meat thermometer reads 170°. Remove chicken to a serving platter; discard toothpicks.
  5. Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings.
Originally published as Chicken Cordon Bleu with Mushroom Sauce in The Taste of Home Cookbook 2011, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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