Yet another day, yet another popular chicken dish to share. Chicken Cordon Bleu may not be known to everyone but it has definitely earned its reputation as a highly popular entrée to serve at the dinner table. Beautiful white chicken breasts rolled up with pink ham and yellow cheese, then breaded and baked (or deep fried is the novelty here).

However, foods like this are made especially alluring with the addition of a nice creamy sauce.

Today's recipe provides a somewhat simple way to prepare Chicken Cordon Bleu alongside the preferred sauce of choice: Dijon Mustard sauce.

Simple breaded chicken and sauce recipe

Surprisingly, Chicken Cordon Bleu is not a hard dish to master. As delicate as breading chicken might sound it poses no real challenge to even those who have never done such a dish before. Things do get complicated when a chef wants to really go all-out and make a 5-star dish. This recipe does have a somewhat large selection of ingredients to use but it can be put together pretty easily in no time at all.

Chicken ingredients:

  • 4 chicken breasts, boneless and skinless
  • 4 slices of ham
  • 4 slices of swiss cheese

Breadcrumb ingredients:

  • 2 eggs
  • 1 1/2 cup breadcrumbs
  • 1/4 tsp salt
  • 1/4 tsp pepper

Sauce ingredients:

  • 2 tbsp unsalted butter
  • 2 tbs flour
  • 1 cup half-and-half
  • 1 chicken bouillon cube
  • 2 tbsp dijon mustard
  • 2 tsp fresh parsley
  • salt and pepper as needed

Directions:

  1. To prepare the chicken, start by filling a deep fryer with the oil and preheating it to 162°C.
  2. Place the chicken breasts between 2 pieces of plastic wrap and gently flatten them down to 1/4 " thickness with the flat side of a meat mallet. Remove from plastic and cover the top of each with a slice of ham, followed by a slice of cheese. Tuck in the sides of the chicken breasts and roll up tightly to form roulades.
  3. Place the breadcrumbs and eggs in separate bowls. Season the breadcrumbs and whisk the eggs. Lightly dust the chicken roulades with flour, coat them in the egg wash, and then coat them in the breadcrumbs.
  4. Gently submerge the roulades into the boiling oil of the deep fryer for 3 minutes. Remove immediately when done.
  5. To make the sauce, melt the butter in a saucepan over medium-low heat. Stir in the flour to make a blonde roux for about a minute. Whisk in the half-and-half and the bouillon cube, then simmer for 5 minutes or until the sauce is thick. Remove from heat and whisk in the mustard. Season to taste and garnish with parsley.
  6. Serve the chicken Cordon Bleu with the sauce.

Serves 4