Chicken Cordon Bleu in White Cream Sauce

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. This recipe can be made with veal or chicken but either way it delivers melted goodness that combines the saltiness of the boiled ham in combination with the melted creaminess Swiss cheese. I reserve recipes like this for a more formal meal usually when I am serving guests. It’s good to have some recipes that are sure-fire. This is one of them. In my book, that makes this chicken cordon bleu a delicious treat that is a “keeper recipe.”


  • 2 packs thin cut chicken breasts
  • 1/2 lb. boiled ham
  • 1/2 lb. Swiss cheese
  • 1 pack Lipton Onion Soup
  • 1 Pint heavy cream
  • 1/4 tsp. nutmeg
  • 3 pats butter


  • Place chicken breast on a flat surface
  • Place 2 slices of ham & one slice of Swiss on top of the chicken breast
  • Roll the breast and pin with toothpicks
  • Melt butter in a pan and brown the rolled breasts
  • Add cream, onion soup & nutmeg
  • Cover the pan and simmer for 20 minutes of until the chicken is done
  • Serve over rice

Source: Chicken Cordon Bleu in White Cream Sauce | Rosellyn

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