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Skillet Chicken Cordon Bleu

 Skillet Chicken Cordon Bleu
A dear friend from my high school days shared this recipe with me. You might think it sounds complicated to make, but it's quite easy once you've tried it.
4 ServingsPrep: 10 min. Cook: 35 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 thin slices fully cooked ham
  • 4 thin slices Swiss cheese
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1/3 cup butter
  • 1/2 cup white grape juice
  • 1 chicken bouillon cube
  • 1 cup heavy whipping cream
  • 1 tablespoon cornstarch


  • Flatten chicken to 1/4-in. thickness. Top each with a slice of ham
  • and cheese; fold to fit. Roll up tightly and secure with toothpicks.
  • In a shallow bowl, combine the flour and paprika. Coat chicken with
  • flour mixture.
  • In a large skillet over medium heat, melt butter. Cook chicken for 5
  • minutes on each side or no longer pink. Add grape juice and
  • bouillon. Reduce heat; cover and simmer for 30 minutes or until
  • chicken is tender.
  • Remove chicken and keep warm. In a small bowl, combine cream and
  • cornstarch until smooth. Gradually stir into pan juices. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Serve with
  • chicken. Yield: 4 servings.

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Skillet Chicken Cordon Bleu (continued)

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