Chicken Cordon Bleu with a Honey Cream Sauce

The Best Chicken Cordon Bleu with Honey Cream Sauce

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After visiting France last year, I’ve gained a bit of an obsession with their cuisine. From Coq au vin to foie gras to chicken cordon bleu, I wanted to try it all!

The French term cordon bleu is translated as “blue ribbon”. According to Larousse Gastronomique cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.

I adapted this recipe from one I saw on AllRecipes – the honey cream sauce is what sets this recipe over-the-top. I actually submitted it many years ago to them but it’s still in review. However, somehow someone got to see the recipe there and rated it 5 stars after trying it. So I can officially say my recipe has 5 stars on AllRecipes!

Ha!

Review of Chicken Cordon Bleu with honey cream sauce
Proof!

Chicken Cordon Bleu with a Honey Cream Sauce

 

 

Chicken Cordon Bleu with Honey Cream Sauce

Chicken Cordon Bleu with Honey Cream Sauce

Yield: 6 chicken breasts
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 6 skinless, boneless chicken breast halves
  • 6 slices swiss cheese
  • 6 slices ham
  • 3 tbsp all-purpose flour
  • 1 tsp paprika
  • 6 tbsp butter
  • 1 tsp chicken bouillon granules
  • 1 tbsp cornstarch
  • 1 cup heavy whipping cream
  • 1/4 cup honey

Instructions

  1. Pound chicken breasts if they are too thick.
  2. Place a cheese and ham slice on each breast within 1/2 inch of the edges.
  3. Fold the edges of the chicken over the filling, and secure with toothpicks.
  4. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  5. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides.
  6. Add the bouillon.
  7. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  8. Remove the toothpicks, and transfer the breasts to a warm platter.
  9. Blend the cornstarch with the cream and honey in a small bowl, and whisk slowly into the skillet.
  10. Cook, stirring until thickened, and pour over the chicken. Serve warm.

I’d love to know what you think. Tag me on social media! @kathyhaan on IG

 

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