Skillet chicken Cordon Bleu
Skillet chicken Cordon Bleu is full of delicious juicy flavor. So tender and delicious and full of flavorful pan juices.
Skillet chicken Cordon Bleu is how I prefer to make my chicken Cordon Bleu in a skillet rather than baking it in the oven . I coat it with Parmesan cheese and I use a light sauce of wine, chicken broth, dijon and butter.
This is a remake of a meal I first when I was on vacation. I liked the fact that it didn’t use bread crumbs or flour to coat the chicken and it just sounded so good the way it was described on the menu. They used Parmesan Cheese for the coasting! YUM!! Cheese is almost my middle name. Well I made the right choice. It was delicious!
After dinner I asked the waiter if he thought the chef would mind giving me some suggestions on how to make it at home. I didn’t want to come right out and ask for the recipe. About 10 minutes later the waiter came out with a recipes scribbled out on a piece of paper and said the chef said ” Here you go! He’s happy you enjoyed it so much.”
I was so happy but then thought hmmm I wonder if he really gave me the recipe or just wrote some random recipe just to be nice. Well a few weeks later I gave this recipe a shot. It was a winner!! Just like in the restaurant!!
I have actually changed a few things around since then. It’s been about 10 years but this is still my favorite way to make Chicken Cordon Bleu.
- 4 boneless skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoon olive oil
- 2 cups chicken broth
- 4 tablespoons fresh lemon juice
- 1/2 cup dry white wine
- ½ tablespoon dijon mustard
- 8 slices good deli ham
- 8 slices Swiss Cheese
- chopped fresh parsley for garnish
Place chicken breasts in a zipper bag, and pound to even thickness. Cut each piece in half to make 8 pieces.
Combine Parmesan, salt, and pepper in a pie plate. Whisk together with a fork.
Dredge each piece of chicken in the Parmesan mixture, coating all sides.
Combine chicken broth, lemon juice, white wine, and dijon mustard.
In a large skillet, over medium heat, melt the butter with the olive oil. Sauté the chicken pieces for 4 minutes per side. Remove to a plate . Top each piece with a slice of ham and a slice of cheese. Cover for a few minutes until the ham is warm and the cheese has melted. Return chicken to the skillet.
Increase the heat to medium high, and pour the broth/lemon juice mixture into the skillet. Whisking up all the browned bits from the bottom, bring the mixture to a boil. Simmer for several minutes until reduced by half. . Boil for 2 minutes or more if needed.
Serve immediately, sprinkled with fresh parsley and topped with the sauce.