Boneless chicken breasts rolled around Swiss cheese and ham, browned in butter, simmered in white wine and finished with a silky cream sauce. Serves 6.
Chicken cordon bleu usually means breaded and baked, but this skillet version skips the breading. The chicken breasts are flattened, wrapped around a slice of ham and a slice of Swiss cheese, dusted with paprika flour and browned in butter.
A splash of white wine and chicken bouillon turns the pan into a gentle braise, and the leftover pan juices become a quick cream sauce at the end. It looks like a special-occasion dinner but uses ordinary ingredients and one pan.
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Instructions
Flatten the chicken. If the chicken breasts or thighs are thick, place them between sheets of plastic wrap and pound them to an even thickness of about 1/4 to 1/2 inch.
Fill and roll. Lay a slice of Swiss cheese and a slice of ham on each breast. Fold the edges of the chicken over the filling and secure with toothpicks.
Coat. Mix the flour and paprika in a shallow bowl and roll each chicken bundle in it, shaking off the excess.
Brown. Melt the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides, about 8 to 10 minutes.
Simmer. Add the white wine and bouillon granules. Reduce the heat to low, cover, and simmer for 30 minutes, until the chicken is cooked through and an instant-read thermometer reads 165°F in the thickest part.
Make the sauce. Remove the toothpicks and move the chicken to a warm platter. In a small bowl, blend the cornstarch into the cream. Slowly whisk it into the skillet and cook, stirring, until thickened.
Serve. Pour the sauce over the chicken and serve right away.
Nutrition per serving (estimated)
690Calories
7 gCarbohydrates
0 gFiber
7 gNet carbs
66 gProtein
42 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
Sofia's swap: she makes this with boneless, skinless chicken thighs. Pound them flat the same way; they stay extra juicy, and thighs are at their best cooked to 175°F.
Count your toothpicks going in so you can be sure you remove them all.
If you prefer not to cook with wine, use chicken broth plus a teaspoon of lemon juice.
Rice, egg noodles or mashed potatoes are good for catching the sauce.
