Reviewed: Aug. 3, 2009

So easy and so yummy and so fast! Def an impressive entertaining dish - sprinkle fresh parsley at the end. Serve with roasted garlic mash - yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Anna D

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2009

This was a very good recipe but I made a few adjustments. I used bread crumbs instead of flour and cooked it in the oven for 30 minutes at 350 F after browning the chicken.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ed315

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Arlington, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2009

I used chicken broth instead of wine.. tasted amazing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

manapoonanner

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2009

I love creamy dishes and especially cooking with wine. This was good except the chicken was not cooked inside. I would recommend baking the chicken after the browning. I also found the cornstarch to lump in the whipping cream. I'd dilute the cornstarch with a bit of water before mixing it in with the whipping cream. The sauce needs a dash of salt.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bcakes

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2009

OMW...good! I used chicken broth b/c I didn't have wine - still fabulous. The sauce makes the entire dish - so make extra! I almost licked the plate!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SHANN89

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2009

WOW !!!!!!!! Followed directions exactly. FANTASTIC !

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

donna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2009

The addition of the wine sauce really made this an excellent recipe! Fairly easy, though it took longer than 1/2 an hour to cook. The chicken may have been too thick, I suggest taking the advice to pound it very thin. I used long metal picks to hold together while cooking, it seems small wooden ones would have gotten lost in there. Also subbed half&half for the heavy cream, the sauce was still perfect. I served it with broccoli and pasta on the side, everyone loved it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

brandywyne

Cooking Level: Intermediate

Home Town: Milford, Michigan, USA

Living In: Encinitas, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

Excellent, with provolone instead of swiss. Went really well with couscous and peas with cumin.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Justin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

The whole family loves this one! My husband requests this dish all the time! The sauce with it is just perfect too! Great recipe thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Catherine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

This recipe was amazing! I subbed EVOO for the butter because that's what I had, and it was fine. I also used parmesan cheese as a coating instead of the flour, and this just gave it an extra special kick. The sauce is out of this world. This is my hubby's favorite dish that I make. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LittleCleo

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

Thanks for a great and easy meal! The only modifications I made were to add garlic and I used a little extra wine. DELICIOUS!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

airese

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2009

This is EXCELLENT! Really! I made just a few minor changes based on suggestions of other reviewers. (Thanks!) I used chicken broth instead of white wine; I dipped the rolled chicken into an egg wash (with a little salt/pepper), then in flour, and back into the egg wash again before placing it into the skillet; and sprinkled a bit of basil in the sauce just before serving. Other than that, I followed the recipe exactly. Delicious! Thanks for sharing, Behr!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Gloria

Cooking Level: Beginning

Home Town: Picayune, Mississippi, USA

Living In: Kingston, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2009

Delicious! Finally something my picky little eaters will gobble up!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jill

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Augusta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

simply loved it. my whole family did .definetley a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jenny

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

Wonderful cordon bleu. I have tried a variation on this once with veal, and this is equally as good. The only thing I did differently was remove the chicken after frying and bake it for 20 minutes at 350F as suggested by others, instead of braising it in the wine (my family isn't too fond of "wine-piquant" dishes). It was excellent. :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Danii

Cooking Level: Intermediate

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2009

My husband said this is in his "top ten". Modifications I used include: flour mixture for dusting: reduce paprika to 3/4 tsp and added dash of rosemary leaves (fresh would be best). Liquid for simmering chicken: Used cooking Sherry and increased it to 3/4 cup, added 1/2 cup water and increased granular boullion to 2 tsp. After chicken simmered, removed to baking dish and placed in 375 oven for 10-15 min to improve appearance. Added sauted mushrooms to gravy (used can, would prefer fresh). Served with quartered sm. red potatoes with snow peas and red peppers in rosemary butter sauce and crescent rolls.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

genne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2009

Amazing! The sauce is so good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aprellec

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2009

Oh. My. Goodness. Words cannot express.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Joy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2009

This is probably the best chicken cordon bleu I've ever had... I highly recommend it.. it's wonderful! ~ November 19 '09' Ok I just made it again.. and I can't believe I waited so long!! This truly is fantastic! IT IS THE BEST!! It's way better than your average Cordon Bleu!! next time I'm going maybe make more sauce, which i'm not sure i'll need,but the creamier the better!.. and serve it over angel hair with garlic bread... this is gourmet delight!! MMMM We are having left overs tonight and can't wait!! ;)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

~*Morgan*~

Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA

Living In: Portales, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2009

WoWoWoW! Definitely the best chicken cordon bleu I've ever had. And that sauce ... omg! I used smoked paprika because that's what I had and I let it really brown in the skillet before adding the wine so I ended up with a delicious crusty brown-red exterior and melted swiss I whisked into the sauce. Thank you so much, this goes in the repertoir

Was this review helpful? [ YES ]
1 user found this review helpful