Saucy Chicken Cordon Bleu Recipe -
Saucy Chicken Cordon Bleu Recipe

Saucy Chicken Cordon Bleu

Recipe by  

"Chicken Cordon Blue with a yummy sauce."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.
  3. To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2005

Great recipe! I took the advice of other raters and cooked it 30 mins covered and 15 mins uncovered to make sure it was done--it came out just right! I added a little extra milk (which I substituted for wine) for a little bit of a thinner sauce which worked out well. Preperation takes about 20 mins, but after that it is easy enough and tastes great! Thanks for the recipe Lois!

Most Helpful Critical Review
May 14, 2008

great taste but it would have been great even without the time!


138 Ratings

Sep 09, 2003

This was a FANTASTIC version of Cordon Bleu! We love curry, so this dinner was enjoyed by the whole gang. I always double the sauce, no matter what I'm cooking, but I used Golden Mushroom and roasted garlic soups, omitted the salt (soup has enough) added garlic and onion powders and used more curry then called for. I double breaded the chicken and placed them in the fridge for about thirty minutes so the crumbs would adhere better while frying. I also used my Fry Daddy to save on time. I too sauteed my mushrooms and then placed them on top of the casserole. Thanks so much Lois; I only wish there were leftovers!

Jan 22, 2003

This recipe was OK but I found the Chicken Cordon Bleu II found on this site to be much much better.

Sep 02, 2003

Don't pass this one by! After 15 yrs. of marriage & countless chicken recipes, my husband just declared this the "best thing checken he's ever had." Here's what I did: DOUBLE the sauce. Beforehand, saute fresh, chopped mushrooms & onions in butter. Add this and extra garlic salt, curry, and white pepper to taste. After rolling & frying the chicken in the cheese & proscuittio, place it over cooked angel hair in a 9x13, then cover with sauce. Cook at 300 for 45 minutes. Perfection!!! Trust me!!!!

Mar 01, 2010

Very good! I read through the reviews before making, & made some changes. Didn't have any paprika or curry on hand, so I just left out. Used Italian style bread crumbs, roasted garlic cream of mushroom soup, & milk instead of wine. I let the chicken sit for about 1 hours after breading, made for much easier time browning. I added enough sauce to the bottom of the pan to cover, then baked for 1 hour (chicken was on the larger side). Last 5 mins, uncovered and added 1 slice of cheese to each chicken. I tossed egg noodles with remaining sauced and then topped with the chicken. Will make again, everyone enjoyed!

Mar 23, 2010

This has been one of my favorite dishes! One of the best and my family & friends rave about it! Some people dont care for the curry. Tastes great without It's your preference.

Feb 16, 2010

I really like this - fancy/easy with simple ingredients. I thought it would be too much with the cream of mushroom soup - I removed this from the sauce ingredients completely - and other modifications included using fresh garlic instead of garlic powder and red wine (all I had on hand) instead of white. I browned the chicken on all sides before putting in the oven, and increased the cooking time to 30 minutes. Turned out really good! Thanks for sharing.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 667 kcal
  • 33%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 33 g
  • 51%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 43.7 g
  • 87%
  • Sodium
  • 1480 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chicken Cordon Bleu I

This delicious recipe only seems difficult. See how it’s done!

Chicken Cordon Bleu II

See how to make chicken cordon bleu in a creamy white wine sauce.

Tarragon Chicken

What's cooking in Bellevue? An authentic, yet modern, French classic.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States