Reviewed: Sep. 1, 2009

this was really yummy. i gave it a 4 only because i changed it some. some things i did differently, cooked chicken breasts with bone and skin in crock pot until done(skipped the flouring and browning step). remove the bone and skin, wrap the large pieces of chicken(or several small pieces) with swiss, then ham. melt the butter in the skillet, add a bullion cube and i used the broth from the crockpot instead of wine, simmer for a minute, then add the cornstarch/cream and whisk until it thickens. i poured some sauce in a baking dish to cover the bottom, put the chicken/ham pieces in, then poured the rest of the sauce over the top. sprinkled a little parmesean on top, baked at 350 (covered)for 10 minutes until bubbling. and voila! was super delicious! picky boyfriend even loved it!

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shannonperry13

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Reviewed: Aug. 31, 2009

While my family liked this, we found it just a little bland. Next time I make it I will sprinkle some pepper and garlic powder on the chicken. I also made a double batch of the wine sauce and it was waaaaay too much for us. All of that said... it is a good recipe, elegant and easy!!

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Charlene

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Reviewed: Aug. 30, 2009

This was incredible. I used 8T of butter and white zin wine. I adds the cream to the broth/wine about 5 minutes before it was done cooking and found that I didn't need the cornstarch. This was just divine. I would recommend doubling the sauce, it was so yummy, not a bad thing to have extra. Thanks for sharing!!!

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mmulrich

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 30, 2009

Has anyone reduced this recipe to 2 servings? I did, but it doesn't look like there will be enough sauce. In the reviews it has been reduced to 3 servings and one changed the ingredients in the sauce and the other didn't reduce the sauce and had a lot left over. I haven't made it yet, but guess I will adjust the amount as I cook, if it doesn't look like enough.

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Myra

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Reviewed: Aug. 29, 2009

For all you people who cooked the sauce separately, may I assure you that your sauce is in no way superior. It needs to be made in the pan where the chicken was cooked in order to scrape the flavorable fond off the bottom.

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dolo1

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Reviewed: Aug. 28, 2009

Wonderful-loved the sauce.

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LaVon

Cooking Level: Expert

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Reviewed: Aug. 26, 2009

This was FANTASTIC!! I used 2 slices of thin ham on each piece of chicken though. I also seasoned the chicken and sauce with Slap Ya Mama. My husband and son went back for seconds and had each 2 chicken breasts! He said it was a KEEPER for sure.

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DENISELAIRD

Cooking Level: Expert

Home Town: Galliano, Louisiana, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Aug. 26, 2009

This is EXCELLENT. I did take another posters suggestion and i baked the chicken and made the sauce on the side and served it that way. I also served it with twice baked potatoe spinach and mushrooms and an awesome salad. I will make this over and over again!!

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ChefDenise

Cooking Level: Expert

Living In: Abilene, Texas, USA

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Reviewed: Aug. 26, 2009

so amazing! my fiance loved it!

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parksm36@mail.buffalostate.edu

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Reviewed: Aug. 26, 2009

My boyfriend said this was the best dish I had ever made! The only change I made was breading the chicken cordon bleu with egg, flour, and bread crumbs and I used proscioutto instead since I love it so much. The sauce was delicious and I can see myself using it on dinner crepes or something in the future. GREAT RECIPE! and very delicious!!

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crazydaze8

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Reviewed: Aug. 25, 2009

Made this as it called for and really good

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babydollmac

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Reviewed: Aug. 25, 2009

Amazing recipe!! I have made this a couple of times now. The sauce is a perfect compliment to the chicken without being too rich. I suggest a high quality smoked ham for the best flavor. I made this for a dinner party and changed a few things up because I couldn't fit the amount of breast I need into one stove top pan. After browning the breast I placed them in a glass pan and poured the wine/bouillon mixture on the chicken. I baked it at 350 degrees for 20 minutes and it came out great. I have made it with both ways of cooking it and they both taste great.

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Catherine

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Reviewed: Aug. 25, 2009

One of the best on allrecipes.com. What I did was copied pasted this recipe in a Word document then copied and pasted the three most helpful reviews on the bottom (shrunk the font a little so it ends up on one page). Then I took a highlighter and highlighted the best suggestions, or what I thought was good advice. The highlighting helps because my eyes only focus on the good stuff so I'm not reading all the other stuff that I'm not doing. Much better than rewriting then not being about to read my handwriting. Also put this in a clear plastic sheet protector because I'm a really messy cook! I obviously make this a lot! Enjoy!

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hartaddict

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Reviewed: Aug. 22, 2009

By far, my favorite chicken dish to serve for dinner guests. I use red cooking wine for a richer flavor and I've had rave reviews.

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FENSTERDOG

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Reviewed: Aug. 20, 2009

I registered with allrecipes.com just to review this recipe! This was the best dish I have ever ate let alone made. I customized it by putting all reviewer suggestions together. I only did 3 servings. I pounded the chicken probally 1/4" thick and put about 1tbs of dijon mustard in each. I used 1 slice of thick ham wrapped around 2 pieces of provolone. I tied it with cooking string and fried it in 3tbs of butter and 3tbs of extra vigin olive oil on med high 5 mins each side. Baked at 350 for 20 mins. I poured 1/4 of the butter/oil in a saucepan on med along w/ 1c chicken broth and 2ts of bouillon for about 9 mins with a lid then added a slice of provolone for 1 min. Then i added 2c of whipping cream(regular) and 2tbs of cornstarch and simmer for 5 mins and boil for 5mins until thick and poured it all in the pan with the chicken. It was AMAZING!!!

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cgartman1989

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Reviewed: Aug. 20, 2009

I made this last night. My youngest normally does not eat chicken cordon bleu, but said it was awesome and my husband and oldest son had second helpings. I used capicoli ham and I omitted the chicken granules. It was perfect and not too salty.

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Elizabeth

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Reviewed: Aug. 19, 2009

A very good cordon bleu. It was fairly easy to make, the instructions were easy to understand and complete the first time through the recipe. I think it is important to use a good quality ham though, and maybe something low sodium. I thought it came out a bit salty from the granules and the ham combination

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angiegail

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Reviewed: Aug. 19, 2009

Quick easy recipe. Much easier than the one I usually bake in the oven. Liked the wine sauce but would even like more of a wine flavour. Any suggestions out there?

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JUNETENNANT

Cooking Level: Expert

Home Town: Newmarket, Ontario, Canada

Living In: Penticton, British Columbia, Canada

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Reviewed: Aug. 18, 2009

My french boyfriend saw me coating the chicken with flour, and asked me why I wasnt using bread crumbs. He explained to me that here in France, cordon bleu is considered a meal for children, frozen and pre-prepared that they serve for school lunches. I realized I have never seen this dish offered in a restaurant here! but how can that be, because it turned out so good... my boyfriend said his friends would never believe a cordon bleu could be served as a great homecooked meal. I also baked in the oven after browning in butter and olive oil for 20 minutes at 180°celcius, its much cleaner and better appearing that way, and you can be sure it turns out cooked through. The toothpicks held in pretty good after all. I made the sauce separately.

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laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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Reviewed: Aug. 17, 2009

This really is delicious, however, I did find it to be rather salty. That doesn't bother me, but might some. Perhaps the boullion and ham combined added a lot of sodium?

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Ann

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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