Chicken Cordon Bleu with Creamy Mustard Sauce

Chicken Cordon Bleu with Creamy Mustard Sauce might be a good recipe to expand your main course collection. This recipe makes 6 servings with 336 calories, 16g of protein, and 19g of fat each. For 76 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is brought to you by Cinnamon Spice and Everything Nice. 1452 people have tried and liked this recipe. A mixture of heavy cream, deli ham, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is pretty good. Skillet Chicken Cordon Bleu with Creamy Dijon Sauce, Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce, and Creamy Chicken Cordon Bleu Pasta Casserole are very similar to this recipe.

Servings: 6

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F. Grease a large roasting pan or baking sheet with sides. In a large, shallow dish mix the panko and bread crumbs together. In a wide, shallow bowl beat the eggs with a tablespoon of water. Place the flour on a dinner sized plate. Season the cutlets with salt and pepper on each side. Working one at a time and using tongs coat each cutlet with flour, dust excess off then dip in the egg allow excess to drip off then coat with the crumbs patting them on with your hand if needed. Place in pan.Bake 14 - 20 minutes depending on the size of your cutlets to an internal temperature of 165 - 174 degrees F. Remove the chicken from oven. Turn on the broiler.Whisk the mustard and chicken broth together in small skillet over medium - high heat. Bring it to a simmer and cook 1 minute stirring often. Slowly whisk in heavy cream and bring back to a simmer. Simmer until thickened, stirring often about 3 minutes. When the chicken is cooked layer the ham and Swiss over top of each one cutting them to fit. Put them under the broiler until the cheese melts - keeping a close eye on them - it should only take about 1 - 2 minutes.Spoon the sauce over top to serve.

 

Step by step:

1. Preheat oven to 400 degrees F. Grease a large roasting pan or baking sheet with sides. In a large, shallow dish mix the panko and bread crumbs together. In a wide, shallow bowl beat the eggs with a tablespoon of water.

2. Place the flour on a dinner sized plate. Season the cutlets with salt and pepper on each side. Working one at a time and using tongs coat each cutlet with flour, dust excess off then dip in the egg allow excess to drip off then coat with the crumbs patting them on with your hand if needed.

3. Place in pan.

4. Bake 14 - 20 minutes depending on the size of your cutlets to an internal temperature of 165 - 174 degrees F.

5. Remove the chicken from oven. Turn on the broiler.

6. Whisk the mustard and chicken broth together in small skillet over medium - high heat. Bring it to a simmer and cook 1 minute stirring often. Slowly whisk in heavy cream and bring back to a simmer. Simmer until thickened, stirring often about 3 minutes. When the chicken is cooked layer the ham and Swiss over top of each one cutting them to fit.

7. Put them under the broiler until the cheese melts - keeping a close eye on them - it should only take about 1 - 2 minutes.Spoon the sauce over top to serve.

Nutrition Information:

covered percent of daily need