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Chicken Cordon Bleu with Mushroom Sauce


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Rate this recipe 3.8/5 (29 Votes)


  • For the Cordon Bleu:
  • 3 whole chicken breasts, boned and split (6 pieces)
  • 6 thin slices cooked ham
  • 6 thin slices Swiss cheese
  • 1 env. (106 g) coating mix for chicken
  • Mushroom Sauce:
  • 250 ml sliced fresh mushrooms
  • 30 ml butter or margarine
  • 15 ml minced onion
  • 30 ml all purpose flour
  • 1 cube chicken bouillon
  • 250 ml boiling water
  • 1 ml salt
  • Pinch of thyme
  • Dash of pepper
  • Dash Worcestershire sauce



Step 1

For the Chicken Cordon Blue:
Remove skin from chicken. Place meat between 2 pieces of plastic wrap. Pound to about 3 mm in thickness. Top each piece with slice of ham and slice of cheese. Roll up. Secure with wooden pick. Coat with chicken coating mix as directed on package. Cover. Chill thoroughly. To bake, place on ungreased baking sheet. Bake at 210°C for 20 minutes or until chicken is tender. Serve with Mushroom Sauce.

For the Mushroom Sauce:
Brown mushrooms in butter. Remove from pan. Add flour and onion. Stir. Dissolve chicken bouillon in water. Add stock and remaining ingredients. Cook and stir until mixture thickens. May be thinned, if necessary, with a little water or dry white wine.

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