Chicken Cordon Bleu With Cream Sauce Recipe

Name: Chicken Cordon Bleu With Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby carrots, trimmed (leave a little of the green stem if liked); 4 None chicken fillets (about 6 oz each); 3 oz Comte cheese, cut into 4 thick strips; 2 slices Parma ham (about 1 oz each), halved; 2-3 tbsp all purpose flour; 2 None medium eggs, beaten; 2/3 cup breadcrumbs; 3-4 tbsp oil; 2 tbsp butter; 6 stalks chives, chopped; 4 stems thyme, chopped; 3 stalks parsley, finely chopped; 1 1/4 cup heavy cream; 1/2 cup quark (or equal parts ricotta cheese and sour cream); None None lemon wedges, to garnish

Servings: persons

1 lb baby carrots, trimmed (leave a little of the green stem if liked)
4 None chicken fillets (about 6 oz each)
3 oz Comte cheese, cut into 4 thick strips
2 slices Parma ham (about 1 oz each), halved
2-3 tbsp all purpose flour
2 None medium eggs, beaten
2/3 cup breadcrumbs
3-4 tbsp oil
2 tbsp butter
6 stalks chives, chopped
4 stems thyme, chopped
3 stalks parsley, finely chopped
1 1/4 cup heavy cream
1/2 cup quark (or equal parts ricotta cheese and sour cream)
None None lemon wedges, to garnish

1
Cook the carrots in boiling salted water for 2 mins. Drain and rinse under cold water. Cut a pocket in the long side of each chicken fillet, and fill with the cheese and ham. Season with salt and pepper.
2
Dip the chicken fillets first in the flour, then the egg and then the breadcrumbs. Heat the oil in a large skillet and cook the chicken over medium-high heat for about 12 mins, turning, until the meat is cooked and the crumbs are crisp and golden.
3
Heat the butter in a saucepan and saute the carrots for 2 mins. Add 2 tbsp water, cover and heat for another 2 mins. Mix the herbs, cream and quark (or ricotta and sour cream) in a pan and warm gently. Season to taste with salt and pepper. Serve the chicken with the carrots and cream sauce. Garnish with lemon wedges.

1732

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb baby carrots, trimmed (leave a little of the green stem if liked), 4 None chicken fillets (about 6 oz each), 3 oz Comte cheese, cut into 4 thick strips, 2 slices Parma ham (about 1 oz each), halved, and more.

Yes, Chicken Cordon Bleu With Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cordon Bleu With Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions