Skillet Chicken Cordon Bleu Recipe - Allrecipes.com
Skillet Chicken Cordon Bleu Recipe

Skillet Chicken Cordon Bleu

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"A very fast recipe that has the taste of the "real" thing, without all the work!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a 10 inch skillet over medium high heat cook the chicken breasts in the butter for 10 minutes or until browned. Remove chicken and set aside.
  2. In the same skillet add the wine and stir to deglaze the pan. Add the soup, cheese and ham. Heat to boiling, stirring often.
  3. Return chicken to skillet. Reduce heat to low. Cover and cook for 5 to 7 minutes or until chicken is completely cooked, stirring occasionally. Serve over hot cooked egg noodles if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2005

Quick and delicious! I made this for my husband and 3 kids and it was great. Here's my review and changes I made... I would echo the other reviews in reccommending the use of low sodium soup. I used milk in place of the wine and added more thant 1/4 cup to adjust the "sauciness" to my taste. I garlic powdered and peppered my chicken while cooking it for additional flavor. Next time, I'm going to saute some mushrooms with the chicken. Overall, very tasty! Even better, it was quick, easy and family friendly. A new staple in my monthly menu. Thanks!

 
Most Helpful Critical Review
Jul 16, 2009

Easy to make, but kind of plain. Good, but I don't think I'll make it again.

 
Sep 10, 2006

This recipe is fabulous! Very tasty. I somehow missed the part where it says to CUBE the chicken so I used full chicken breasts. They were very moist and good. Thumbs up.

 
Oct 17, 2005

Great recipe! So simple and easy...I used frozen chicken tenders and ham I bought that was already diced. I didn't have any white wine, so I substituted milk. The whole family loved it and we will definitely make this again and again.

 
May 17, 2010

I think I have found the missing ingredient that could be key to this recipe! I added a few squirts of dijon mustard to the sauce. I think this makes a huge difference in flavor, transforming it from the normal "cream of chicken soup" taste to WOW(the wine also plays a part in that)! I also made a few other changes suggested such as breading the chicken pieces in Italian bread crumbs before browning (and seasoning it), adding milk to thin the sauce out and make it go farther, and I also added 3 different cheeses to use up some extras I had in the fridge (Swiss, mozzarella, and fresh parmesan). It was an excellent recipe and very filling!

 
Nov 11, 2005

Overall this was good. I changed it a little bit because I had 4 chicken breasts that were already cooked- so I skipped the first chicken step. I made the sauce as shown, adding a tad of butter and 1 tsp. of minced garlic (we love garlic). Then I added the chicken shredded and simmered for about 10 minutes. Served over egg noodles... the husband loved it!

 
Jun 23, 2003

Very tasty and easy. Just needs more sauce if you're serving over noodles or rice. Not enough to coat plateful of egg noodles. Otherwise - simple, filling, and delicious.

 
Jun 25, 2009

I used EVOO to brown the chicken in and added in a sliced onion and a little minced garlic. I also used the Healthy Choice soup. Quick and simple for a sick mom that's just keeping it together until bedtime. I served it on top of homemade biscuits with a side of steamed veg. I didn't have any but the family ate it without complaint. Quiet during dinner is always nice.

 

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Nutrition

  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 14 g
  • 21%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 35.1 g
  • 70%
  • Sodium
  • 812 mg
  • 32%

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

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