Skillet Chicken Cordon Bleu Recipe

4.5 3 2
Skillet Chicken Cordon Bleu Recipe
Skillet Chicken Cordon Bleu Recipe photo by Taste of Home
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Skillet Chicken Cordon Bleu Recipe

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4.5 3 2
Publisher Photo
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. —Nancy Zimmerer, Medina, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 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

Directions

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.
Originally published as Skillet Chicken Cordon Bleu in Country Extra May 2005, p51

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Skillet Chicken Cordon Bleu in Country Extra May 2005, p51

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tinalou1006 User ID: 7826548 81707
Reviewed Jun. 2, 2014

"This was pretty yummy chicken! It took a bit longer to prepare then I expected, but everyone raved about it. Just make sure to double check and ensure the chicken is cooked through."

MY REVIEW
mollymia User ID: 4554461 158301
Reviewed Oct. 20, 2010

"I have made this recipe many times for my family and they all absolutely LOVE it!"

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russnpa User ID: 978485 68609
Reviewed May. 12, 2009

"YUCK! Did not like at all. Would have been better without the sauce."

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