Skillet Chicken Cordon Bleu
We love the Chicken Cordon Bleu II from this site, but I wasn't in the mood to pound, fill, roll and dredge the chicken. I went looking for another recipe that used similar ingredients.
This was a HUGE hit. My husband said we should have this all the time instead of the other, plus this was much quicker and easier to assemble. I doubled the recipe for our family of 9, and nearly followed the recipe exactly. I did sprinkle salt, pepper and garlic powder over the chicken while browning. We think the white wine is critical as it adds a great flavor. We use cooking wine, which is pretty inexpensive in the grocery store.
Just before serving I did add a little milk to thin the sauce since we served it over mashed potatoes. I don't think this is necessary, it just made it a bit more gravy like which was what I needed. Next time I think we'll try it over rice, and probably not thinned out.
I was nervous the canned soup would give it an artificial taste, but was pleasantly surprised by the great texture and flavor of this recipe.
5 users found this review helpful
Jan. 20, 2012