Reviewed: Nov. 7, 2009

This was easy - however all of my swiss cheese escaped during the "simmer" time. I used fat free half/half to reduce calories, was still great!!!

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Nov. 7, 2009

I've made this recipe three times now and it is always a hit. It is quickly becoming my husbands favorite dinner. I highly recommend this recipe.

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may2mac

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Nov. 5, 2009

This was excellent! I used cooking string to tie it up, and I replaced the heavy cream with fat free evaporated milk to cut way down on the fat, very good!

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Carol M

Cooking Level: Intermediate

Living In: Nashua, New Hampshire, USA

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Reviewed: Nov. 4, 2009

Dipped in egg and then bread crumbs. Fried w/ 6 T butter for 10 mins. Then baked at 350F for 25 mins. Simmered liquid mixture for 10 mins on stovetop. Then spooned on top before serving. Very Tasty!!! If you enjoy chicken, swiss, and white wine then you'll enjoy this.

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Aaron

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Reviewed: Nov. 4, 2009

Never cooked anything of significance in my life. Then I wanted to surprise my girlfriend and took a chance on this. She devoured the dish and asked for more. And the evening turned out great too!

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steenknigge

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Reviewed: Nov. 4, 2009

Ridiculously good!!

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AmyJo

Cooking Level: Expert

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Reviewed: Nov. 2, 2009

One word: OUTSTANDING1111111

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PRESIDENTJIM

Cooking Level: Intermediate

Living In: Davis, Illinois, USA

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Reviewed: Oct. 31, 2009

This was very good. Lots of compliments. I used thin sliced chicken breasts, and wrapped the cheese in the ham which kept the cheese from leaking all over. I followed the recipe exactly except I seasoned the chicken with salt, pepper and garlic powder. If I use thin sliced chicken again I'll cut down on the cooking time. A few people mentioned how the cream separated. After taking the chicken out of the pan, I poured about half of the liquid out before adding the cream & corn starch and had no problem with the cream separating.

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Susan S

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Reviewed: Oct. 30, 2009

I have been making an excellent Chicken Cordon Bleu for years but the cream sauce and color addition of paprika in this recipe added a whole new dimension and flavor kick that were both divine! So yummy. I too browned the chicken and let it finish cooking in the oven. Wowie! This made me popular tonight!

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LpgFamily5

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

this is great. I need to pound the chicken a little thinner but we will definately have it again. I cant wait to make it for company.

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gale

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Reviewed: Oct. 29, 2009

Absolutely delicious...don't change a thing!!!!

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APRILAURIE

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

Thjis recipe was so yummy and I did double the sauce batch which was a great idea. i also added fresh mushrooms. I cooked them a little by themselves first with a dab of buuter to get the liquid out of them so the sauce wouldnt get watery. it was really good.

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joan

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Reviewed: Oct. 29, 2009

Passable, nothing to write home about

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IPICK4U

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Reviewed: Oct. 28, 2009

Very good & easy to make. Followed directions exactly except for adding bread crumbs to the flour, paprika mixture & it came out great.

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love to cook

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Reviewed: Oct. 27, 2009

I did not make this chicken, but used my own version of cordon bleu much like this one. I am rating this on the sauce. Normally I use a bearnaise for this but decided to give this a try based upon the high ratings. I was not disappointed!! This was OUTSTANDING and I made it exactly as written but did it on the stove top. Added too much wine (oops!) but it really didn't matter....rave reviews from all 15 dinner party guests!! Even picky DH said to use this sauce instead from now on...This is a sure fire WINNER!!! Thanks for the wonderful post!

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MrsRPM

Cooking Level: Expert

Living In: Duncan, British Columbia, Canada

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Reviewed: Oct. 25, 2009

Excellent! didnt change much . used olive oil instead of butter to brown chicken . used Pinot Grigio and will try a Sav Blanc next time. ive been cooking alot of recipes off hear lately and this one made me sign up so i can comment.

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fizzle6325

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Reviewed: Oct. 25, 2009

Delicious. It has a different taste because of the wine, but it is a great taste. I served it over rice so the rice could soak up the sauce. It was even great as leftovers.

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ghouser

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Reviewed: Oct. 24, 2009

wow. i suppose there are enough reviews of this dish already but i had to chime in. i made this recipe as written tonight, except for doubling the sauce which was great because the sauce is incredible. it took some time and effort, but the end result was more than worth it!

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