Chicken Cordon Bleu with a White Wine Sauce

Chicken Cordon Bleu with a White Wine Sauce

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Chicken Cordon Bleu

PREPARATION: 35 Minutes - Makes 6 Servings

EQUIPMENT: large sauté skillet, utility knife, cutting board, 9-inch gourmet skillet


  • 6 boneless, skinless chicken breasts
  • 4 slices Swiss cheese
  • 4 slices deli ham
  • 1 ¼ cups chicken stock
  • 1 tablespoon roux (recipe below)
  • 1 pinch of cayenne pepper
  • ½ cup Chardonnay or other dry white wine
  • ¼ cup half-and-half
  • 1 tablespoon chopped fresh parsley.


Using a paring or utility knife, cut a pocket in the chicken breast. Slice the cheese and ham in half. Then roll up the Swiss cheese in the slice of ham and stuff it into the pocket and close then secure the opening with toothpicks.

Place the chicken in the hot dry skillet over medium heat at 275ᵒF. Cover the pan, open the vent, or leave the lid slightly ajar. Cook until chicken is golden brown and releases easily from the pan, about 5 to 7 minutes. Turn and repeat the process until all sides are golden brown.

While the chicken is cooking, combine the chicken stock, roux, and cayenne pepper in a hot skillet over medium heat at 275ᵒF. Cook, stirring until the roux is incorporated into the stock and the mixture thickens slightly, 3 to 5 minutes. Remove from heat and set aside.

Transfer the golden-brown chicken to a warm platter and keep it warm.


Slowly stir the wine into the chicken pan. Bring to a simmer and cook until reduced by half, 2 to 3 minutes, stirring occasionally. Add the reduced stock/roux mixture. Cook, stirring until the sauce thickens, 1 to 2 minutes. Stir in the half-and-half.

To serve, remove the toothpicks from the chicken. Top the chicken with the sauce and sprinkle with the parsley.