Chicken Cordon Bleu with Creamy Dijon Sauce
A classic dish often perceived as upscale turns out to be straightforward, and budget-friendly, when prepared at home. Though its name evokes refined dining settings, Chicken Cordon Bleu is fundamentally chicken filled with ham and cheese, requiring no costly components or advanced skills to execute well.
This week’s home kitchen effort delivers a full four-person meal for about $20, featuring golden-brown chicken rolls, a smooth mustard-infused sauce, creamy mashed potatoes, and crisp garlic green beans.
The chicken breasts are split, flattened, and layered with Black Forest ham and Swiss cheese before being rolled and coated in toasted panko. A key step, buttering and browning the breadcrumbs in a skillet beforehand, ensures a rich, crisp exterior without drying out the meat during baking.
The accompanying sauce combines butter, flour, chicken stock, half-and-half, and Dijon mustard into a velvety, tangy finish that ties the plate together. Its simplicity belies its restaurant-quality depth.
The sides require no special attention: familiar staples like potatoes and green beans round out the spread, enhancing the meal’s comfort-food appeal without inflating costs.
This approach reflects a broader philosophy: memorable meals need not demand elaborate tools or deep pockets. With modest ingredients and a bit of deliberate effort, home cooks can craft dishes that satisfy both the eye and the palate.
Chicken Cordon Bleu
Ingredients (serves 4) 4 boneless, skinless chicken breasts 8 slices Black Forest ham 8 slices Swiss cheese 1 cup plain panko breadcrumbs ½ cup all-purpose flour 2 large eggs, beaten Salt, black pepper, garlic powder, onion powder, to taste A touch of oil or nonstick spray
Instructions 1. Toast the panko in a skillet over medium heat until golden, then let cool. 2. Butterfly each chicken breast, pound to ¼-inch thickness between plastic wrap. 3. Season both sides with salt, pepper, garlic, and onion powder; layer each with two slices each of ham and cheese. 4. Roll the breasts tightly, secure with toothpicks if needed, and chill for 20–30 minutes. 5. Dredge each roll in flour, dip in egg, then press into toasted panko until fully coated. 6. Place on a greased wire rack atop a baking sheet, mist with spray, and bake at 375°F for 35–50 minutes, until internal temperature hits 165°F. 7. Let rest 5 minutes before slicing.
Creamy Dijon Sauce
Ingredients 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken broth ½ cup half-and-half 2 tablespoons Dijon mustard
Instructions Melt butter in a saucepan, whisk in flour to form a roux. Gradually stir in broth and half-and-half, cooking until slightly thickened. Finish with Dijon mustard, adjusting seasoning to taste.
Black pepper, to taste
Salt, if desired
For homemade broth, blend one cup of water with one teaspoon of Better Than Bouillon Roasted Chicken base.
Begin by melting butter in a saucepan over medium warmth.
Stir in flour and let it cook for about a minute, ensuring constant mixing.
Slowly incorporate the prepared chicken broth, whisking until the mixture is fully smooth.
Add half-and-half and allow the blend to reach a soft, steady simmer.
Integrate Dijon mustard into the sauce, followed by a grinding of black pepper.
Let the sauce simmer for three to five minutes, stirring often, until it thickens to your preferred texture.
Finalize the flavor by sampling and making any needed seasoning adjustments.
To present, cut the Chicken Cordon Bleu to expose the layers of ham and gooey Swiss cheese. Ladle the hot Dijon cream sauce over the sliced chicken and serve right away.
Roy Mosby, a Marysville local and founder of the YouTube channel *Broke Gourmet*, developed this recipe.