Chicken Cordon Bleu with Creme Dijon Sauce

Chicken Cordon Bleu With Creme Dijon Sauce Recipe

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Lauren Conforti


Chicken Cordon Bleu is a well known dish, but John’s Creme Dijon Sauce makes it amazing!


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15 Min
45 Min
Pan Fry


  • 6
    chicken breast halves, skinless and boneless
  • 6 slice
    swiss cheese
  • 6 slice
  • 3 Tbsp
    all purpose flour
  • 1 tsp
  • 6 Tbsp
  • 1/2 c
    white wine, dry
  • 1 tsp
    chicken bouillon granules
  • 1 Tbsp
  • 1 c
    heavy whipping cream
  • 1/4 c
    dijon mustard

How to Make Chicken Cordon Bleu with Creme Dijon Sauce


  1. Pound chicken breasts if they are too thick. Place a cheese & ham slice on each breast within 1/2 inch of the edges.
  2. Roll the breast with the filling & secure with toothpick or twine.
  3. Mix the flour & paprika in a small bowl. Coat the chicken pieces.
  4. Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides.
  5. Add the wine & bouillon. Reduce heat to low. Cover & summer for 30 minutes until chicken is no longer pink & juices run clear.
  6. Remove the toothpicks and/or twine & transfer the chicken to a warm platter.
  7. Blend the cornstarch with the cream & mustard in a small bowl. Whisk slowly into the skillet. Cook, stirring until thickened & pour over the chicken. Serve warm.

Printable Recipe Card

About Chicken Cordon Bleu with Creme Dijon Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French

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