Best Easy Chicken Cordon Bleu With Mushroom Sauce Recipes

CHICKEN CORDON BLEU WITH CREAMY MUSHROOM SAUCE

Steps:

• Place each piece of chicken between 2 sheets of wax paper; flatten to ¼ inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Combine eggs and milk; brush chicken pieces with milk mixture. Place ham slice and cheese slice in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold short ends of chicken over ham and cheese; roll up, beginning with one unfolded side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with bread crumbs. Cover and chill 1 hour. Heat ½ inch oil in a heavy skillet (3500F); add chicken, and pan-fry over medium heat 20 minutes or until golden brown, turning servings. Mushroom Sauce Combine all ingredients; cook over medium heat, stirring.

EASY CHICKEN CORDON BLEU

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter for 1-2 minutes on each side. Remove to paper towels to drain., On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut into four 6-in. squares. Place a chicken breast in the center of each square; top with cheese and ham., Whisk egg and water; lightly brush over pastry edges. Bring 2 sides of pastry over chicken, overlapping 1 over the other; press seams to seal. Pinch together ends and fold under. , Transfer to a greased 15x10x1-in. baking pan; brush tops with egg mixture. Bake for 30-35 minutes or until a thermometer reads 165°.

EASY CHICKEN CORDON BLEU WITH MUSHROOM SAUCE RECIPE

Steps:

• Use a meat pounder to flatten the chicken breats. Place 1 slice of ham and 1 slice of cheese in the center of each breast. Roll up and place seam side down in a casserole dish. Securing with a toothpick if necessary. Bake, covered, for 20 minutes at 350 degrees or until the chicken is no longer pink and juices run clear. While it is baking, mix together remaining ingredients. Pour over cooked chicken and bake until sauce bubbles. I usually serve this over egg noodles

CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE

Steps:

• Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
• Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
• Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
• Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
• Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
• Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
• Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
• Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
• Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY

Steps:

• Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
• On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
• Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
• Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
• After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
• Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
• Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
• Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
• Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
• Slice the chicken and serve drizzled with Dijon sauce.
• Enjoy!

EASY CHICKEN CORDON BLEU WITH MUSHROOM SAUCE

Steps:

• Use a meat pounder to flatten the chicken breats.
• Place 1 slice of ham and 1 slice of cheese in the center of each breast.
• Roll up and place seam side down in a casserole dish.
• Securing with a toothpick if necessary.
• Bake, covered, for 20 minutes at 350 degrees or until the chicken is no longer pink and juices run clear.
• While it is baking, mix together remaining ingredients.
• Pour over cooked chicken and bake until sauce bubbles.
• I usually serve this over egg noodles.

CHICKEN CORDON BLEU WITH ROASTED GARLIC AND MUSHROOM SAUCE

Steps:

• Preheat oven to 350°F.
• Prepare the flouring station as follows. Lay out 3 plates. Cover the first with flour and season with salt and pepper. Add the eggs and milk to the second plate. Cover the third plate with bread crumbs and season heavily with thyme, rosemary, red pepper flakes, salt and pepper.
• Coat each piece of chicken with the flour from the first plate, then the egg wash, and finally with the seasoned bread crumbs.
• Lay each piece out flat, layer with a slice of prosciutto and a block of cheese.
• Roll the chicken and prosciutto around the cheese and secure with kitchen string or a tooth pick.
• Heat oil for shallow frying (place a wooden spoon in the hot oil to check for temperature, the spoon with rapidly emit bubbles when the oil is hot enough).
• Brown all sides of the rolled chicken, turning only once per side.
• Drain on paper towel, then place on foil-lined baking sheet and bake for 30 minutes.
• Start preparing the sauce while the chicken is in the oven.
• Sauté shallots in olive oil over medium heat until translucent.
• Add sage and sauté until fragrant.
• Add white wine and roasted garlic, reduce by half (turn up heat as necessary).
• Stir in mushroom soup and milk, bring to boil, season with salt and pepper to taste.
• Serve immediately once the chicken is removed from the oven.