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Chicken Cordon Bleu with Mushroom Sauce

 Chicken Cordon Bleu with Mushroom Sauce
After one taste, it will be easy to see why this chicken is my son's favorite.—Robert McCart, Blue Ridge, Georgia
6 ServingsPrep: 25 min. Cook: 35 min.


  • 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


  • Flatten chicken to 1/4-in. thickness; top each with ham and cheese.
  • Roll up from a short side and secure with toothpicks.
  • 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.
  • In a large skillet, brown chicken in butter on all sides; remove and

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Chicken Cordon Bleu with Mushroom Sauce (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.