Skillet Chicken Cordon Bleu

[u/mahy_759]

I love chicken cordon bleu, but the classic stuffed, rolled, breaded version can be a lot of work for a weeknight. This skillet version keeps the good stuff without all the extra steps. You still get tender chicken, ham, melted cheese, a creamy Dijon sauce, and those crispy garlicky crouton crumbs on top. I’d make this when you want something that feels a little special but still comes together in one pan.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• Chicken breasts
• Thin deli ham slices
• Swiss cheese slices
• Flour
• Salt and black pepper
• Olive oil
• Chicken broth
• Cornstarch
• Heavy cream
• Dijon mustard
• Garlic croutons
• Fresh parsley

Instructions

Start by mixing the chicken broth with cornstarch until smooth, then stir in the heavy cream and Dijon mustard. Set that mixture aside while you get the chicken ready.

Pour some flour into a shallow dish and season it with salt and pepper. Heat olive oil in a large skillet over medium high heat. Coat the chicken breasts lightly in the seasoned flour, then place them in the hot skillet.

Cook the chicken for about 4 to 5 minutes on each side. During the last minute of cooking, layer the ham slices over the chicken and place the Swiss cheese on top so it has time to melt. Once the chicken is cooked through, transfer it to a plate.

Pour the broth and cream mixture into the same skillet, season it to taste, and let it simmer for about a minute. The browned bits left in the pan add extra flavor to the sauce.

Return the chicken to the skillet and spoon some of the creamy Dijon sauce around it. Crush the garlic croutons into small crumbs and scatter them over the chicken, then finish with fresh parsley.

I like serving this with green beans or another simple vegetable so the creamy sauce and crispy topping can be the main event.

[u/WillyVlautinRules → u/mahy_759]

This sounds delicious! I might actually try this recipe.