Chicken Cordon Bleu is one of my personal favorite foods, and it's so hard to find someone who does a good job. Years ago I learned to make my own and perfected my recipe. I very rarely make this anymore because I've found local places that do as good as I do with so much less effort from me. 
Author Ammi Embry
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine French
Servings 6 breast


Chicken & Stuffings

  • 6 halves boneless chicken breast
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoons All Purpose Flour
  • 1 teaspoon paprika
  • cooking string or kite string


  • 6 tablespoons butter
  • 3/4 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1.5 cup heavy whipping cream


Chicken Prep

  • Pound chicken breasts if they are too thick.
  • Place a cheese and ham slice on each breast within 1/2 inch of the edges.
  • Fold the edges of the chicken over the filling, and tie with cooking string or kite string.
  • Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Chicken Cooking

  • Heat the butter in a large skillet (the skillet should have straight sides if possible) over medium-high heat.
  • Cook the chicken until browned on all sides. To get the sides cooked, lay chicken on it's side up against the sides of the skillet.
  • Add the wine and bouillon.
  • Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  • Transfer the breasts to a warm platter, leaving the juices in the skillet.
  • Cut & remove string (if you forget this step it is VERY embarrassing)

Gravy Makin'

  • Blend the cornstarch with the cream in a small bowl, and whisk slowly into the juices in the skillet.
  • Cook, stirring until thickened.


  • Pour over the chicken (or over the mashed potatoes. Or directly into your mouth [after cooling, of course]).
  • Serve warm.


I found a recipe that I liked on, Chicken Cordon Bleu II.
It was a stressful recipe the first time, but I have figured out a few tricks to make it easier & yummier too. I hope this helps you enjoy this delectable recipe.  Just a hint, this is excellent with mashed potatoes(the gravy makes them even more amazing).
Print Recipe

2 thoughts on “Chicken Cordon Bleu”

  1. Trying to figure out why we haven’t had this yet….looks so good! (I said “we” cause I am inviting myself the next time you guys make this :joy:)

    1. Because it takes ages to make, and we haven’t found a new way to make mashed potato recipe without soy (I miss Hidden Valley Ranch) that are worthy of this gravy.

Comments are closed.

Scroll to Top