Chicken Cordon Bleu with Sherry Wine Sauce

I searched the internet for a recipe for Chicken Cordon Bleu but didn’t find one that sounded just right or that I had all the ingredients for on hand. I decided to do my own thing. The result was the best Chicken Cordon Bleu Michael and I had ever tasted. Serve with cooked, but still crisp haricot vert it was the perfect meal.

Haricot vert is indeed French for green beans. Haricot meaning beans and vert meaning green. French green beans are longer and thinner than most American varieties. They are also more tender and have a more complex flavor. I just felt the need to call them haricot vert because I am cooking French tonight. Oui’























Chicken Cordon Bleu with Sherry Wine Sauce
  • 4 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 4 slices ham
  • 2 eggs slightly beaten
  • ¼ cup milk or half and half
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 cup panko bread crumbs
  • Freshly ground black pepper to taste
  • 3 tablespoons butter
  • 3 TBS Extra Virgin Olive Oil
  • ¼ cup sherry cooking wine
  • 1 packet Chicken Flavor Boost or a couple of bouillon cubes
  • 2 TBS cornstarch
  • 1 cup heavy whipping cream
  1. Between two layers of plastic wrap, pound the chicken breasts to ½ thickness. Tip: If you have one of the vacuum sealer machines, the bags that it uses work great for pounding meat. They are much stronger than plastic wrap or ziplock bags.
  2. Remove the chicken to a clean plate and cover with a slice of good ham. I used Primo Taglia Ham-off-the-Bone.
  3. Cover the ham with Swiss cheese.
  4. Roll the chicken up and secure with skewers, toothpicks or kitchen twine. Set aside.
  5. Add the milk to the beaten egg.
  6. Add the flour, paprika, pepper, and panko breads crumbs together in a baking dish with sides. Coat each chicken breast with the egg wash then dredge in the crumb mixture. Melt the butter in the olive oil in a Dutch oven on the stove. When the oil is hot add the coated chicken pieces with tongs.
  7. Brown the chicken on both sides being careful not to let it burn.
  8. When the coating is golden brown remove the pan from the stove and place in a pre-heated 350 degree oven for 30 minutes or so. I had time to feed the donkeys, get the goats and emus in for the night and fed and get all sixty chickens locked in their coops. You could just use a
  9. timer!
  10. While the chicken is cooking make the sauce. Mix the sherry cooking wine, chicken boost or a couple of bouillon cubes, cornstarch and heavy cream in a medium bowl. Mix well with a whisk, then pour into a saucepan and cook over low heat until thick as you desire your sauce. I tweaked mine a bit as I went, adding a bit more sherry and some salt. Taste it as you go and tweak as needed. At first I thought the Sherry was too strong but once it was spooned over the chicken it was perfect.
  11. Chicken Flovor Boost is a new product I just discovered. It is a concentrated stock for adding extra flavor. I use it as I would a bouillon cube. It comes in little foil pouches.
  12. Remove the chicken from the oven and allow it to rest about five minutes. Slice each chicken breast into four slices and plate with the green beans. Spoon the sauce over the chicken and sprinkle with some fresh thyme if you like. Enjoy!


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