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Chicken Cordon Bleu with Mushroom Sauce

April 13, 2011 By Julie 30 Comments

The voting over at the Rice Krispies Facebook page is officially up and running!  If you have a minute head over and cast a vote for Team Asheville’s entries.  We’re the top four pictures listed.  Thanks so much and I’ll let you know the results as soon as they’re announced.

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Cordon Bleu is one of those dishes that instantly takes me back to my childhood days.  My family spent all their vacations up in Northern Wisconsin at my grandparents cottage on Rest Lake.  We enjoyed summers frolicking in the water and digging never-ending holes to China, and winters planting our tip-ups on the iced over lake in the hopes of catching that one lucky fish.  I still remember venturing out on the boat one warm summer morning with my grandfather on a hunt for muskies; one of the biggest and baddest lake fish there is, and the exact moment that one actually started to follow my line towards the boat.  I began to reel faster and faster; there was no way I was going to let that fish actually catch my line!

When we arrived home from our fishing expedition, my grandmother had put together a lunch for us of cordon bleu with mushroom sauce.  She was a big fan of the Schwan man (still is) and would always have a pack of their cordon bleu on hand.  Oh how I loved those chicken filled treats.  I used to look forward to visiting my grandma Mimi just so I could get my hands on one of them.

Today my grandmother lives in Arizona and we don’t get out to visit her and my grandfather nearly as much as we’d like.  My grandfather’s 87th birthday was a few weeks back and it reminded me of those younger times up at the cottage.  This dish is a way to bring back those cherished moments and to say thank you to my grandparents for all the wonderful memories and love they continue to pour over me to this day.


Begin by slicing a pocket into your chicken breasts.  You want it to be big enough to hold the fillings, but not so big that you pop out on the other end.  Load it up with some ham and cheese.

Now you’ll close it up using either toothpicks or kitchen twine.

In a bowl, mix together a some panko bread crumbs and a spoonful of tarragon.  Can I just say that tarragon is one of my all time favorite herbs?  So, so good.

Once it’s mixed up, go ahead and roll your chicken around in it.

In a large pan, heat up a little oil on medium high heat and pop your breasts in, letting them cook for a minute or two on each side. Remove them from the pan and place them in an oven heated to 350 degrees for 25-30 minutes or until the juices run clear.

While the chicken is cooking, grab up a clean pan and melt a little butter over medium heat.  Add in a few mushrooms, onions, garlic and herbs and saute them up.

Once they’re good and cooked, stir in a little flour to coat the mixture.  Then add in some broth and some white wine.

Let the sauce heat back up and thicken.  Remove it from the heat and swirl in a little half and half and parsley (use fresh if you’ve got it).

Pull your cooked chicken out of the oven, ladle some of your mushroom sauce over the top and celebrate a childhood memory of your own.

What food reminds you of a treasured moment from your childhood?

Print

Chicken Cordon Bleu

Total Time: 1 Hour

Ingredients:

For the Chicken:

4 Chicken Breasts
1/4 Pound Gruyere Cheese, Sliced
4 Ounces Ham (I used Pancetta)
3/4 Cup Panko Bread Crumbs
1 tsp Tarragon
2 Tbsp Cooking Oil

For the Mushroom Sauce:

2 Tbsp Butter
5 Ounces Mushrooms, Chopped
2 Cloves Garlic, Minced
1/2 Onion, Chopped
1/2 tsp Tarragon
1/4 tsp Salt
1 Tbsp Flour
1/4 Cup White Wine
1/2 Cup Chicken Broth
1/4 Cup Half & Half
1 Tbsp Fresh Parsley, Chopped

Directions:

Slice the chicken breast down the middle to form a pocket in the chicken. Add in your cheese slices and ham.

Close chicken up with either toothpicks or kitchen twine.

Mix together the panko and the tarragon. Roll the breasts in the mixture.

Heat a large pan on medium high heat and add in the oil. When the oil is heated, add in your breasts and cook for a minute or two on each side.

Place breasts in an oven preheated to 350 degrees and cook for 25-30 minutes or until juices run clear.

While chicken is cooking, grab up a large saute pan, add the butter and melt it on medium heat.

Add in the mushrooms and cook for a minute or two.

Add in the garlic, onion, tarragon, and salt and cook for an additional 2 to 3 minutes.

Add in the flour and stir to coat.

Add in the wine and chicken broth and allow the sauce to heat back up and thicken.

Once thickened, remove from heat and stir in the half & half and fresh parsley. Add additional salt if needed.

Pour over cordon bleu and serve.

Chicken Cordon Bleu With Mushroom Sauce on Foodista

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Filed Under: Chicken, Food, Main Course Tagged With: butter, chicken, Chicken Broth, flour, food, garlic, gruyere, half and half, ham, mushrooms, oil, onion, panko, Parsley, recipe, salt, tarragon, white wine

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Comments

  1. Anna says

    April 13, 2011 at 6:34 am

    So good, mushroom and chicken, oh how they just taste so amazingly together. And I can just taste it. So good! 😉

    Reply
  2. Claire @ Claire K Creations says

    April 13, 2011 at 7:08 am

    That looks mouth-wateringly good. I’m obsessed with mushrooms at the moment and who can go past that filling, yum!

    Reply
  3. Maranda says

    April 13, 2011 at 8:29 am

    That looks amazing Julie! Great job!! And way to tempt me with the mushrooms this early in the morning!

    Reply
  4. Suzanne says

    April 13, 2011 at 9:01 am

    MMmm… this looks really good, I like that you stuffed it instead of rolling it up much more do-able.

    Reply
  5. Rita says

    April 13, 2011 at 11:02 am

    Looks and tastes wonderful; I often made this,but it has been ages. Love this recipe and happy to find it again.
    Rita

    Reply
  6. Ali says

    April 13, 2011 at 12:19 pm

    I think I could easily eat the mushroom sauce all on its own. haha. This looks fantastic. I’d love for you to add this to the Hump Day Hoorah link party. I hope to see you there! 🙂

    Reply
  7. Jenna says

    April 13, 2011 at 1:01 pm

    This looks awesome. And I love the North woods of Wisconsin–that’s where we’ve been vacationing the past 2 summers.
    By the way, is it totally immature that I’m laughing at “heat up a little oil on medium high heat and pop your breasts in”?
    I think it is. =) But thanks for the laugh anyway.

    Reply
  8. Tanvi@SinfullySpicy says

    April 13, 2011 at 1:01 pm

    This looks comfort food Julie.Love it.I like the goodies stuffed inside the chicken and the thick mushroom gravy.Just my kind of food for weekends.Thanks for sharing this childhood fav with us.

    Reply
  9. Laura in Cancun says

    April 13, 2011 at 1:03 pm

    I’m not a fan of Cordon Bleu, but damn I love mushrooms!

    Reply
  10. Peggy says

    April 13, 2011 at 3:30 pm

    This recipe looks wonderful. Just wondering if there is a way to print just the recipe. When I tried to print this it printed everything-about 10 pages. Thanks!

    Reply
  11. Mari's Cakes says

    April 13, 2011 at 5:28 pm

    Julie, I love cordon blue, and you made it even more special with that incredible mushroom sauce. I love you step by step photos, it is very well explained. I think I will make it better than my brother in-law next time.

    Thanks 🙂

    Reply
  12. Big Boys Oven says

    April 13, 2011 at 9:10 pm

    OMG! I am drooling with lust over your chicken dish! I must make this dish this weekend, awesome sharing! 🙂

    Reply
  13. Melissa R says

    April 13, 2011 at 10:05 pm

    This looks way too yummy!!

    Reply
  14. 5 Star Foodie says

    April 13, 2011 at 10:18 pm

    Sounds absolutely amazing, especially with the rich flavorful mushroom sauce, yum!

    Reply
  15. christy says

    April 13, 2011 at 11:06 pm

    this looks amazing! my mom would make chicken cordon bleu..but not with a mushroom sauce…i love your version!

    Reply
  16. Miel Abeille says

    April 14, 2011 at 2:34 am

    Julie this is splendid! I admire how you combine food writing with memoir! And I love mushrooms, so this is a great recipe! 🙂

    Reply
  17. Mandy - The Complete Cook Book says

    April 14, 2011 at 2:36 am

    Oh what a perfect meal – yummy! Throw in some creamy mashed potatoes and my hubby will be in heaven.
    🙂 Mandy

    Reply
  18. Mandy - The Complete Cook Book says

    April 14, 2011 at 2:38 am

    Wanted to vote for you but the Rice Krispies link did not work – said content not found. 🙁

    Reply
  19. Biren @ Roti n Rice says

    April 14, 2011 at 2:56 pm

    This looks so yummy with the mushroom sauce! Thanks for sharing your cherished memories and this wonderful recipe. The Schwan guy is also a favorite here in MN. I hear they have really good ice cream. Going over right now to vote.

    Reply
  20. Rach says

    April 14, 2011 at 6:13 pm

    Fancy smancy! And looks so tasty!

    Reply
  21. Feast on the Cheap says

    April 14, 2011 at 9:30 pm

    Just voted for you!

    Reply
  22. Ayazma says

    April 15, 2011 at 4:47 am

    It looks great! 🙂

    Reply
  23. Sommer@ASpicyPerspective says

    April 15, 2011 at 8:36 am

    Oh Julie, That look divine. I’m sitting her eating cottage cheese, wishing it were Cordon Bleu!

    Reply
  24. saVUryandsweet says

    April 15, 2011 at 11:39 am

    I love that you used pancetta! Looks delish.

    Reply
  25. rebecca says

    April 15, 2011 at 4:56 pm

    this looks wonderful love the tarragon in here too have a fab weekend

    Reply
  26. Natasha @ Maw Books says

    April 18, 2011 at 9:29 pm

    New to your blog! I think I found you through foodgawker? Anyways, I made this tonight and it was DELICIOUS!! Husband loved it and both boys, age 3 & 5, ate it up. Thanks!

    Reply
  27. Sc says

    May 10, 2011 at 7:05 am

    Hiya,

    Tried your recipe but my mushroom sauce is not as “creamy white” as yours. Mine turned out quite brown and not as creamy. I used a mixture of swiss brown and white button mushrooms. Kindly enlighten me. All-in-all, great recipe! Thanks!!

    Reply
  28. Justin says

    June 24, 2011 at 2:24 pm

    We’re making this tonight… for a quick fix we may use cream of mushroom soup instead of making the mushroom sauce. : ) Thanks for the yummy recipe. We’ll let ya know how it turns out!

    Reply
  29. Justin says

    June 24, 2011 at 8:48 pm

    Was a success!! We used Campbell’s Cream of Mushroom Roasted Garlic Soup!

    Reply
  30. Irish Twins Momma says

    October 29, 2011 at 8:21 pm

    Googled chicken cordon blue and found your recipe. Making it tonight!

    Reply

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